Mozzarella Logs Recipe
hand-battered with panko breadcrumbs | 1100 cal
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Ingredients
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Cheese
Breading station
Frying
Serving
Method
Cheese
- 1
Prepare and portion cheese
Unwrap the mozzarella log and pat dry with paper towels. If the log is very moist, sprinkle the surface lightly with 1/2 tsp fine salt and let sit 5 minutes, then pat dry again. Cut the log into 8 equal pieces (about 2 oz each) or into 8 batons roughly 3 inches long and 1 inch thick. Place cut pieces on a parchment-lined tray and freeze for 20–30 minutes — this firms the cheese and helps prevent melting during frying.
Breading station
- 2
Set up triple-coat stations
Place the flour in a shallow bowl. In a second shallow bowl whisk together the eggs and 3 tbsp milk until homogenous. In a third bowl combine panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper; stir to combine.
- 3
Bread the chilled cheese
Working with one piece at a time, dredge a frozen mozzarella baton in flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the panko mixture, coating thoroughly and pressing the crumbs into the cheese to adhere. For a more secure coating (recommended), place the breaded piece back into the egg wash for a second dip, then coat again with panko to create a double layer. Transfer breaded pieces to a parchment-lined tray and freeze for another 20–30 minutes; this second freeze firms the coating and further reduces cheese leakage during frying.
Frying
- 4
Heat oil
Pour 3–4 cups oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium heat until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of panko — it should sizzle and brown slowly.
- 5
Fry mozzarella logs
Fry in small batches (3–4 pieces at a time) so oil temperature stays steady. Carefully lower frozen breaded mozzarella into the hot oil using a slotted spoon or spider. Fry 1.5–2 minutes per side, turning once, until golden brown and crisp. Avoid overcrowding. If the coating browns too quickly before 1.5 minutes, reduce heat slightly.
- 6
Drain
Using a slotted spoon, transfer fried logs to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 1–2 minutes on the rack to crisp further.
Serving
- 7
Serve hot
Sprinkle chopped parsley over the mozzarella logs and serve immediately with warm marinara sauce for dipping. Recommend serving within 5 minutes for optimal ooze and crispness.