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Blackstone Fried Mozzarella

Crispy Blackstone Fried Mozzarella That Everyone Will Love

Enjoy crispy Blackstone Fried Mozzarella sticks, a delicious cheese treat perfect for gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Freezing Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 sticks
Course: Appetizers
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mozzarella Sticks
  • 1 pound Fresh Mozzarella Cut into sticks
  • 1/2 cup Flour Can use gluten-free flour
  • 1 teaspoon Garlic Powder
  • 1 large Egg
  • 1 tablespoon Milk
  • 1 cup Panko Breadcrumbs Can substitute with regular breadcrumbs
  • 1/4 cup Olive Oil For frying
For the Marinara Sauce
  • 1 cup Tomato Puree
  • 2 cloves Garlic Minced
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Red Pepper Flakes Adjust to taste

Equipment

  • Blackstone Griddle
  • Bowls
  • Saucepan
  • Parchment Paper

Method
 

Preparation
  1. Prepare your breading station with flour mixed with garlic powder, an egg and milk wash, and panko breadcrumbs.
  2. Bread the mozzarella by coating in flour, dipping in the egg wash, then coating in panko.
  3. Place the breaded mozzarella sticks on a baking sheet and freeze for at least 30 minutes.
Cooking
  1. While the mozzarella freezes, heat olive oil in a saucepan and sauté minced garlic.
  2. Stir in tomato puree and seasonings, allowing to simmer for 10 minutes to create marinara sauce.
  3. Preheat your Blackstone griddle, fry the mozzarella sticks until golden brown for 2-3 minutes on each side.
  4. Serve the fried mozzarella hot with marinara sauce for dipping.

Nutrition

Serving: 2sticksCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 400mgIron: 2mg

Notes

For best results, ensure mozzarella sticks are frozen well and avoid overcrowding while frying.

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