Mozzarella Logs Recipe

Cut and chill

Slice the 1 lb mozzarella block into logs about 3/4 inch by 3/4 inch by 3 to 3 1/2 inches long (makes roughly 12 logs). Place the cut logs on a baking sheet lined with parchment in a single layer. Freeze or very-chill the logs for at least 30 minutes (preferably 1 hour) so they are firm and less likely to ooze when fried.

Flour mix

In a shallow bowl, whisk together 1 cup all-purpose flour, 2 tbsp fine cornmeal (if using), and half of the salt and pepper (1/2 tsp each). This provides a dry dredge to help the egg adhere.

Egg wash

In a separate shallow bowl, beat 2 large eggs with 3 tbsp whole milk until smooth. Stir in 1/4 tsp garlic powder and a pinch of salt to flavor the wash.

Panko crumb mix

In a third shallow bowl or wide plate, combine 2 cups panko breadcrumbs with the remaining 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried Italian herbs, and 1/2 tsp smoked paprika (if using). Toss to evenly distribute seasonings.

Set up a clean tray with parchment to hold breaded logs. Working with chilled mozzarella pieces, dredge each log first in the flour mixture, shaking off excess. Then dip into the egg wash, letting excess drip back into the bowl. Finally press the log firmly into the seasoned panko, coating all sides well. For extra assurance against leakage, repeat the egg wash and panko coating once more so each piece has a double breading. Place each finished log on the prepared tray. Keep the breaded logs refrigerated or return to the freezer for 15–20 minutes before frying to further firm them.

Pour about 3–4 cups neutral oil into a heavy, deep skillet or Dutch oven (oil should be 2–3 inches deep). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil—if it sizzles and browns in about 30–45 seconds, the oil is ready. Maintain temperature between 330–355°F during frying.

Working in small batches (3–4 logs depending on pan size), gently lower chilled, breaded logs into the hot oil using a slotted spoon or spider. Fry 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Avoid overcrowding, which lowers oil temperature and increases the chance of melting through the coating.

Use the slotted spoon to transfer fried logs to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Let cool 1–2 minutes before serving; the cheese will be very hot inside.

Arrange mozzarella logs on a serving plate, sprinkle with chopped parsley (if using), and serve with warm marinara sauce for dipping. Recommend letting diners test one small piece first due to hot interior.

If you plan to make ahead, freeze breaded logs in a single layer until solid, then transfer to a zip-top bag and freeze up to 1 month. Fry from frozen—add ~30 seconds per side. Keep an eye on oil temperature; if cheese starts to leak, the oil was too hot or breading not sealed. For an extra-crispy exterior, use panko only for final coat and press firmly.