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When I fire up the Blackstone griddle, I can't stop making fried mozzarella bites. The outside gets super crunchy while the inside is stretchy and melty. Dunk 'em in a bold, homemade marinara and you'll be shocked at how much tastier they are than anything from the freezer aisle or takeout.
First tried these out on my griddle in the backyard during a summer bash. The plate got demolished almost instantly. Now it’s the number one snack my friends beg for when they come over.
Tasty Ingredients
- Fresh mozzarella: Cut into slices for the ultimate cheesy pull. Grab high-moisture versions that don't fall apart
- All purpose flour: Makes the breading stick and amps up the crunch. Sifting it first makes things even better
- Garlic powder: Adds a savory kick. If you've got it, grind some fresh for extra punch
- Large egg with some milk: Holds the breading on tight. Always tastes best with quality eggs
- Milk: Just a splash to thin out the egg wash so it goes on smooth. Whole milk brings extra richness
- Panko: The best for extreme crunch. Hunt down Japanese-style for chunkier bites
- Olive oil: Use this for frying the cheese and simmering the sauce—pick a fruity extra virgin brand for delicious flavor
- Fresh garlic: Mince up plump cloves for that amazing Italian aroma
- Tomato puree: The key for thick, silky marinara. Canned Italian tomatoes are the gold standard
- Salt: Brings out all the flavors. Flaked sea salt adds a fancy touch
- Onion powder: Sweetens things a little and gives extra oomph—try to find pure onion powder
- Black pepper: Grind it fresh for a zesty finish
- Red pepper flakes: For a fiery bite and some color. Toast them a sec if you're into spicy snacks
Simple How-To
- Time to Serve:
- Take the mozzarella off the heat and drain on paper towels. Get the marinara warm and offer it on the side so folks can dip right in.
- Griddle it Up:
- Fire up your griddle (Blackstone or any kind) to medium heat. Splash a good amount of olive oil over the surface but don’t let it pool. Toss on the frozen, breaded cheese and cook until they’re deep golden and crisp. Flip each one and add a bit more oil if you need. Make sure both sides are crunchy all over.
- Get the Marinara Ready:
- Drizzle some olive oil in a little pot over medium. Stir in the chopped garlic until it smells awesome but doesn’t get brown, about a minute. Pour in tomato puree and let it gently bubble. Mix in salt, onion powder, black pepper, and those red pepper flakes. Let it all simmer and thicken while you get the cheese going.
- Pop in the Freezer:
- Move each breaded piece onto a parchment-lined tray. Set the whole thing in your freezer for twenty minutes or more—this stops melty leaks and keeps ‘em extra crispy
- Coat the Cheese:
- Dunk mozzarella slices in that flour mix till they're covered. Next, dip in egg/milk wash letting extra fall off before pressing into panko. Every spot should be coated with crumbs
- Prep for Breading:
- Grab three shallow bowls: flour and garlic powder in one, whisked egg and milk in the next, and panko in the last
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The best thing is watching someone pull a hot mozzarella stick and see the cheese stretch like crazy. My littlest nephew stacked his into gooey towers and swears this is his favorite kitchen project.
Best Way to Store
If you’ve got leftovers (rare, honestly), make sure they cool off all the way. Stack 'em in one layer in a container with a paper towel inside to keep them crispy. When you’re hungry again, pop them on the griddle or fire them up in a hot oven to get that crunch back.
Swap-In Ideas
Need gluten-free? Grab GF panko. No mozzarella blocks? Use pressed rounds of shredded cheese. You can toss some dried basil or oregano into panko for extra flavor. If you’re fresh out of olive oil, try canola or avocado oil for frying.
How to Serve
Stack these on a platter with your favorite marinara or try them with pesto. Perfect as finger food for pasta night, Italian-themed dinners, or even outdoor parties. Some days, I slide them into a toasty baguette for a melt-in-your-mouth cheese sandwich.
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Backstory
All around the Mediterranean, people have fried cheese for ages. Turning mozzarella into these crispy bites is total Italian American comfort food. The panko crunch adds a cool Japanese twist for next-level texture.
FAQs About the Recipe
- → How do I keep mozzarella from melting out while frying?
If you chill the breaded mozzarella in the freezer, the cheese gets firmer so it doesn't ooze out on the griddle. Be sure every piece is totally covered by the breading for the best results.
- → Why use panko instead of regular breadcrumbs?
Panko crumbs make the outside super crispy and light, way crunchier than basic breadcrumbs. That's what gives your cheese sticks that perfect bite.
- → Can I use pre-sliced mozzarella cheese?
For sure—just make sure the pre-sliced mozzarella is at least half an inch thick so it doesn't fall apart while cooking.
- → How do I prevent the coating from falling off the mozzarella?
Roll the cheese in flour really well before the egg and panko, and chill before frying. This keeps the crust sticking tight as it fries up.
- → Is it possible to make the marinara ahead of time?
Absolutely! Go ahead and make your marinara early, stash it in the fridge, and just warm it up whenever you're ready to serve with your mozzarella.