Mozzarella Timbers Recipe

Cut mozzarella into timbers

Trim the mozzarella block into 8 rectangular sticks approximately 4–5 inches long, 1–1.25 inches wide, and about 1 inch thick. Pat each piece dry with paper towels. Place the cut pieces on a tray and refrigerate for 15–20 minutes to firm up slightly (this helps prevent melting during breading and frying).

Cold soak

Fill a shallow bowl with 1 cup cold water and the ice cubes. Briefly dip each chilled mozzarella stick in the ice water for 10–15 seconds and then return to the tray. This step firms the exterior and helps with adhesion of the breading.

Prepare dry mixes

In a shallow bowl combine the panko breadcrumbs, seasoned breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, kosher salt and black pepper. Toss to combine. In a second shallow bowl mix the all-purpose flour and cornmeal; spread into an even layer. In a third shallow bowl whisk together the eggs and 3 tablespoons whole milk until homogenous.

Cornstarch slurry

In a small bowl whisk the 0.25 cup cornstarch with 2 tablespoons cold water until smooth. Transfer the slurry to a shallow dish wide enough for the timbers. The slurry acts as an extra binder between flour and egg to reduce cheese leakage.

First dredge: flour

Working with one or two timbers at a time, dust each stick lightly in the flour/cornmeal mixture, shaking off excess. Ensure all surfaces are evenly coated — this creates a dry surface for the slurry to adhere to.

Second coat: cornstarch slurry

Dip each floured timber into the cornstarch slurry, coating all sides and letting excess drip off for 3–5 seconds. The thin wet layer helps the egg adhere more uniformly.

Third coat: egg

Transfer the slurry-coated timber to the egg wash, fully submerging and coating. Allow excess egg to drip off for 2–3 seconds.

Final coat: breadcrumbs

Press the timber firmly into the breadcrumb mixture, coating completely. For an extra-crispy double crust, return coated timbers to the egg wash briefly and then press again into the panko mixture for a second breadcrumb layer. Place finished timbers on a parchment-lined tray. For best results, cover loosely with plastic wrap and freeze on the tray for 20–30 minutes (this further prevents cheese breach during frying). If cooking immediately, refrigerate 10–15 minutes.

Heat oil

Pour 4–6 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat oil over medium until a small breadcrumb sizzles and browns in about 30–40 seconds.

Fry in batches

Working in small batches to avoid crowding, gently lower 2–3 timbers into the hot oil using a spider or slotted spoon. Fry for 1.75–2.5 minutes, turning once, until the exterior is deep golden brown. Monitor carefully—overcooking increases the chance of cheese leakage. Frozen timbers may need an extra 30–45 seconds; reduce heat slightly if browning too quickly.

Drain and rest

Use a slotted spoon to transfer fried timbers to a wire rack set over a sheet pan or to paper towels to drain briefly. Let them rest for 1–2 minutes to firm up (the cheese will be hot). If desired, crisp them in the oil for an additional 15–20 seconds for extra crunch, but watch closely.

Plate the mozzarella timbers warm with a ramekin of heated marinara sauce and garnish with chopped parsley. Serve immediately so the exterior remains crisp and the interior molten.