Blackstone Mozzarella Sticks (Printable Version)

Melty mozzarella with a crisp panko crust gets fried up on a Blackstone, paired with a bright marinara for dipping.

# What You'll Need:

→ Cheese

01 - 8 slices of mozzarella, fresh

→ Breading

02 - 2 cups panko breadcrumbs
03 - 2 tablespoons milk
04 - 1 large egg, whisked
05 - 1/2 teaspoon garlic powder
06 - 1/2 cup all-purpose flour

→ Frying

07 - 1/2 cup olive oil

→ Marinara Sauce

08 - 1/4 teaspoon red pepper flakes
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon salt
12 - 1 cup pureed tomato
13 - 2 garlic cloves, minced up
14 - 1 tablespoon olive oil

# Step-by-Step Guide:

01 - Move the golden mozzarella out of the pan quick and get them onto a plate. Spoon on your warm marinara and dig in right away.
02 - Pop your frozen breaded cheese on the hot, oily griddle. Let them sizzle until they’re browned on both sides. Pour on a touch more oil if they look dry before flipping.
03 - Turn the Blackstone griddle to medium. Give it a good splash of olive oil, spreading it all over so every corner’s slick. You don’t want it swimming in oil, though.
04 - Warm up olive oil on medium in your little saucepan. Toss in the garlic for about a minute. Pour in the tomato puree and let tiny bubbles start. Sprinkle in salt, onion powder, black pepper, and finish with red pepper flakes. Let it hang out and bubble a bit on low.
05 - Place your mozzarella slices (after coating) on a baking sheet lined with parchment. Throw them in the freezer until they’re nice and solid.
06 - Take each mozzarella slice and dunk it first in your flour mixture, then the egg-milk bowl, and finally press it right into those breadcrumbs so they stick well.
07 - Get three shallow bowls: one for flour with garlic powder, a second for your whisked egg and milk, and a third for panko crumbs.

# Additional Notes:

01 - Sticking the cheese in the freezer helps the shape hold steady and stops it from melting too fast when it’s frying.
02 - Spread your oil everywhere on the griddle for the crispiest outside.

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