Mozzarella Logs Recipe

Trim and dry

If using a block, cut the mozzarella into 12 uniform logs about 3/4" x 3/4" x 3". Pat each piece dry thoroughly with paper towels to remove surface moisture — this helps the breading adhere and prevents immediate melting during frying.

Lightly dust each log with 1 tablespoon flour. Shake off excess. Place the floured logs on a parchment-lined tray in a single layer and freeze for 20–30 minutes until slightly firm (this helps prevent cheese from oozing during frying).

Set up stations

Put the remaining 1 cup flour in a shallow bowl. In a second bowl, whisk together the 3 eggs and 3 tablespoons milk until uniform. In a third shallow bowl, combine 2 cups panko, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Mix well.

Triple-coat breading

Working with cold, slightly frozen mozzarella logs: 1) Dredge a log in flour, fully coating and shaking off excess. 2) Dip into the egg mixture, coating evenly and letting excess drip off. 3) Press into the panko mixture, turning and patting firmly so breadcrumbs adhere. For extra-crisp, repeat the egg dip and panko press a second time for each log (double-coat). Place coated logs back onto a parchment-lined tray.

Once all logs are coated, return the tray to the freezer and freeze for at least 30 minutes (up to 2 hours). Properly chilled breading reduces cheese leakage during frying.

Heat oil

Pour 2 cups neutral oil into a deep skillet or medium saucepan to a depth of about 1–1.5 inches. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with one small piece of breading — it should sizzle steadily and brown in ~45–60 seconds.

Fry logs

Remove a small number of frozen mozzarella logs (work in batches of 3–4 so they don't touch) and carefully lower them into the hot oil. Fry for 1 to 1 1/2 minutes per side, turning once, until the coating is golden brown. Do not overcook — long exposure will melt the interior too quickly and may burst the coating.

Use a slotted spoon or spider to transfer fried logs to a paper-towel-lined tray to drain. Let rest 1–2 minutes before serving. Repeat with remaining logs. If the oil temperature drops below 325°F, allow it to return to ~350°F before the next batch.

Serve the mozzarella logs hot with warmed marinara or pizza sauce for dipping. Optional: garnish with chopped fresh parsley or extra grated Parmesan.

Storage note: After frying, these are best served immediately. To reheat, bake on a sheet at 375°F (190°C) for 6–8 minutes to crisp without over-melting.