Mozzarella Logs Recipe

Prepare cheese

If using string cheese, leave whole. If using a block of mozzarella, cut into 12 equal logs about 3-4 inches long and 3/4 inch thick. Pat each piece dry with paper towels to remove surface moisture.

Setup dredging station

Line a rimmed baking sheet with parchment or wax paper and place a wire rack on top if available. Arrange three shallow bowls or wide plates: bowl 1 – all-purpose flour mixed with cornstarch (if using) and 1/2 tsp salt; bowl 2 – whisk together the eggs, cold water, and milk until smooth; bowl 3 – combine Panko breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, remaining 1/2 tsp salt, black pepper, and chopped parsley (if using).

Chill before coating

Place the cut and dried mozzarella logs on the lined baking sheet and freeze or chill in refrigerator for 15-20 minutes. This helps reduce melting during frying.

Working with one log at a time, dredge each chilled mozzarella piece first in the flour mixture, shaking off excess. Next, dip into the egg wash, allowing excess to drip back into the bowl. Finally, press firmly into the Panko mixture until thoroughly coated. For a thicker coating (recommended to prevent leaks), repeat the egg wash and Panko step a second time. Place coated logs on the prepared rack or baking sheet. If coating in advance, return to freezer for 10–15 minutes to firm up.

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1 to 1 1/2 inches (enough to half-submerge the logs). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, drop a small breadcrumb into the oil — it should sizzle and brown in about 20–30 seconds.

Fry the mozzarella logs in batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, turning once, until golden brown on all sides. Work quickly: remove with a slotted spoon or spider as soon as they are golden to minimize cheese leakage.

Drain on a wire rack set over a baking sheet or on paper towels for a few seconds, then transfer to the rack. Let rest 1–2 minutes; the interior will be hot. If desired, keep warm in a 200°F (95°C) oven on a rack while finishing remaining batches (no more than 10–15 minutes to avoid sogginess).

Serve the mozzarella logs immediately with warm marinara sauce for dipping and optional lemon wedges. Recommend serving 2 logs per person as an appetizer.