Mozzarella Logs Recipe

Cut logs

Trim the 16 oz mozzarella block into 12 equal sticks about 3 inches long and 3/4 inch thick. Pat each stick dry with paper towels to remove surface moisture—this helps the breading adhere and prevents excess splatter when frying.

Freeze briefly

Place the formed mozzarella sticks on a parchment-lined tray, then transfer to the freezer for at least 30 minutes (up to 2 hours). Freezing firms the cheese and reduces melting during frying.

Prepare dredging stations

Put the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk together the 3 eggs and 2 tablespoons milk until homogenous. In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, paprika, and the remaining 1/2 tsp salt and 3/4 tsp pepper; mix well.

First coat

Working one at a time, roll a chilled mozzarella stick in the seasoned flour, tapping off excess. This dry flour layer helps the egg adhere.

Egg wash

Dip the floured stick into the egg wash, ensuring full coverage. Allow excess egg to drip back into the bowl.

Panko coat

Roll the egg-coated stick in the panko mixture, pressing gently so the crumbs adhere and form an even coating. Place coated sticks on a parchment-lined tray. For extra insurance against leaking cheese, freeze the coated sticks for another 20–30 minutes, or repeat the egg and panko step for a double coating: re-dip each stick in egg and re-coat with panko, then freeze 20–30 minutes.

Heat oil

Pour 3 cups neutral oil into a heavy-bottomed pot or deep skillet (oil should be 2–3 inches deep). Heat over medium-high until the oil registers 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small breadcrumb—it should sizzle and brown within ~30 seconds.

Fry in batches

Fry the mozzarella logs in small batches (3–4 at a time, depending on pot size) for about 1 to 1.5 minutes per side, turning once with tongs, until golden brown and crisp. Do not overcrowd the pot or the oil temperature will drop and cheese may leak.

Drain

Using a slotted spoon or spider, remove the fried logs to a paper towel–lined baking sheet. Let rest 1–2 minutes to drain and set. If any cheese leakage occurred, blot gently with paper towels.

Finish in oven (optional)

For assurance that cheese is warmed through without overbrowning, place the drained sticks on a baking sheet and keep in a 200°F (95°C) oven for up to 5 minutes while frying remaining batches.

Transfer the mozzarella logs to a serving platter. Garnish with chopped parsley and serve immediately with warmed marinara sauce for dipping. Best eaten hot to enjoy the gooey interior and crisp panko exterior.