Mozzarella Logs Recipe

Cut and form logs

Cut 16 oz low-moisture whole-milk mozzarella into 8 equal sticks (about 2 oz / 55–60 g each) roughly 3–4 inches long. Pat dry with paper towels to remove surface moisture.

Arrange sticks on a baking sheet lined with plastic wrap or parchment so they are not touching. Wrap each stick tightly in plastic wrap to hold shape and place in the freezer for 30–45 minutes until firm but not rock hard. This prevents cheese from melting too quickly during frying.

Set up three shallow bowls or rimmed plates: Bowl 1 – all-purpose flour (1 cup) lightly seasoned with 1/4 tsp salt; Bowl 2 – whisk together 3 large eggs, 2 tbsp whole milk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp paprika until smooth; Bowl 3 – combine 2 cups panko breadcrumbs with 1/4 cup grated Parmesan (if using).

Working with chilled mozzarella sticks: dredge each stick first in flour, shaking off excess; dip into the egg mixture, letting excess drip back into the bowl; then press firmly into panko mixture to coat all sides. For best results, press a second time: return the coated stick to the egg wash briefly and into the panko again for a double coating—this helps prevent leakage during frying.

Place breaded sticks on a wire rack set over a baking sheet. Once all sticks are coated, loosely cover and freeze for at least 1 hour (or refrigerate 2–3 hours) until the coating is firm. This step is critical to keep cheese from spilling during frying.

Pour neutral oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (approximately 24–48 tbsp depending on pot size). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within about 30–45 seconds.

Working in small batches (3–4 sticks at a time), carefully lower frozen breaded mozzarella logs into the hot oil using tongs. Fry for 1 minute on the first side, then flip and fry another 45–60 seconds until coating is golden brown. Do not overcook; cheese will melt rapidly once warm and you don’t want the coating to burn or split.

Use a slotted spoon or tongs to transfer fried logs to a paper towel–lined plate or wire rack to drain excess oil. Let rest 1–2 minutes before serving; the interior will be hot and molten.

Arrange mozzarella logs on a serving platter. Sprinkle with chopped fresh parsley if desired and serve immediately with warm marinara sauce for dipping.

Safety note: warn guests that the center will be very hot; allow a moment to cool before biting.