Name: Arctic Wolf Ale Houses MOZZARELLA LOGS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each Low-moisture whole-milk mozzarella logs; 1 cups All-purpose flour; 3 each Large eggs; 3 tbsp Whole milk; 2 cups Plain breadcrumbs (panko or mix); 0.25 cups Grated Parmesan cheese; 1 tsp Garlic powder; 0.5 tsp Onion powder; 1 tsp Dried Italian seasoning; 1.5 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 4 cups Vegetable oil (for frying); 1 tbsp Olive oil; 0.25 cups Yellow onion, finely chopped; 1 clove Garlic, minced; 14 oz Crushed tomatoes; 1 tbsp Tomato paste; 0.5 tsp Sugar; 0.5 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 cups Frozen mixed berries (or fresh: strawberries, blueberries, raspberries); 2 tbsp Granulated sugar; 1 tsp Fresh lemon juice; 2 tbsp Water; 1 tsp Cornstarch; 6 each Fresh basil leaves; 2 tbsp Grated Parmesan, optional

Method

Mozzarella Logs

Prepare cheese

Pat the mozzarella logs dry with paper towels. If logs are large, cut each into 2 equal pieces to yield 8 shorter logs; for the menu, leave as four whole logs. Place on a tray and freeze for 20–30 minutes to firm slightly — this helps prevent excessive cheese loss when frying.

Set up breading station

Place flour in a shallow bowl. In a second bowl, whisk eggs with whole milk until combined. In a third bowl combine breadcrumbs, grated Parmesan, garlic powder, onion powder, dried Italian seasoning, kosher salt, and black pepper; mix well.

Bread the logs (triple-coat recommended)

Working one at a time, dredge a chilled mozzarella log in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat fully. For a thicker crust, repeat: dip again into the egg, then a second time into the breadcrumbs, pressing to adhere. Place breaded logs on a tray and refrigerate for at least 15 minutes (or up to 1 hour) to set the coating.

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2 inches (enough to fully submerge logs). Heat oil to 350°F (175°C). If you don't have a thermometer, oil is ready when a small piece of bread sizzles and browns in about 30 seconds.

Fry the logs

Working in batches (do not overcrowd), carefully lower breaded mozzarella logs into the hot oil with tongs. Fry for about 1.5–2 minutes per side, turning as needed, until golden brown and crisp. Remove with a slotted spoon or spider to a paper towel–lined tray to drain. Let rest 1–2 minutes so cheese doesn't immediately gush out; serve hot.

Marinara Sauce

Heat olive oil in a small saucepan over medium heat. Add chopped onion and sauté 3–4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes and tomato paste. Add sugar, dried basil, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until serving.

Mixed Berry Sauce

In a small saucepan combine mixed berries, granulated sugar, lemon juice, and 2 tablespoons water. Bring to a simmer over medium heat, stirring occasionally until berries release juices, about 4–6 minutes.

Mix cornstarch with a teaspoon of cold water to make a slurry. Stir slurry into the simmering berries and cook 1–2 minutes until the sauce thickens slightly. Remove from heat and mash lightly with a fork for a chunky sauce or use an immersion blender for a smoother sauce. Keep warm or cool slightly; the sauce can be served warm or at room temperature.

Finish & Serve

Spoon a few tablespoons of warm marinara onto the serving plate as a dipping base. Arrange four hand-breaded mozzarella logs on the plate. Place a small ramekin or spoon a dollop of mixed berry sauce alongside or serve in a separate small dish.

Garnish with fresh basil leaves and a light sprinkle of grated Parmesan if desired. Serve immediately while mozzarella logs are hot and crisp so the center is melty.

Mozzarella Logs Recipe