Name: Walk-On's Sports Bistreaux - New Orleans Homemade Mozzarella Logs Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 16 oz whole milk mozzarella cheese (block), shredded; 1 cups cold whole milk; 1 tsp kosher salt; 1 cups all-purpose flour; 2 units large eggs; 1 tbsp water (for egg wash); 1.5 cups panko breadcrumbs; 0.25 cups finely grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 3 cups vegetable oil (for frying); 1 cups marinara sauce (for dipping); 6 units fresh basil leaves (optional, for garnish); 2 units lemon wedges (optional)

Method

Cheese Base

Prep and Mix Cheese

Shred a 16 oz block of mozzarella finely. Place shredded cheese in a large microwave-safe bowl or a heatproof bowl if using the stovetop stretching method. Add 1 tsp kosher salt and 1 cup cold whole milk; stir to combine so milk distributes evenly among the shreds.

Melt and Stretch (Microwave Method)

Microwave the bowl on high for 30 seconds, stir thoroughly with a spatula. Microwave for another 20-30 seconds, stir. Repeat in 15-20 second bursts until the cheese becomes hot and very stretchy (it will form a cohesive, pliable mass). Avoid overheating — the cheese should be soft and elastic, not completely liquid.

Form Logs

Once the cheese is pliable, let it cool for 1-2 minutes until safe to handle. Lightly oil your hands or use plastic wrap. Portion the cheese into eight equal pieces (about 2 oz each). Roll each portion between your palms to form 3-4 inch logs with smooth seams. Place formed logs on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm up; chilling prevents cheese from bursting during frying.

Coating & Frying

Prepare Breading Stations

Set up three shallow dishes: 1) all-purpose flour (1 cup) seasoned with a pinch of salt and pepper, 2) egg wash: beat 2 large eggs with 1 tbsp water until smooth, 3) breadcrumb mix: combine 1.5 cups panko, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly distributed.

Coat the Logs

Working with chilled logs, dredge each log first in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Roll thoroughly in the panko-Parmesan mixture, pressing gently so the crumbs adhere well. For an extra-crisp double coat, return the breaded logs to the egg wash and then a second time to the panko mixture. Place breaded logs back on a chilled tray and refrigerate for 15 minutes to set the coating.

Heat Oil

Pour about 3 cups vegetable oil into a deep, heavy-bottomed skillet or pot to a depth of 1.5-2 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small breadcrumb—if it sizzles and browns slowly within 30-40 seconds, the oil is ready.

Fry the Logs

Fry the coated mozzarella logs in small batches (2-3 at a time) so the oil temperature remains stable. Gently lower each log into the oil using tongs and fry for about 45–70 seconds per side until golden brown and crisp. Watch closely — frying too long can over-melt the interior and cause leaking. Turn once halfway through to brown evenly.

Drain

Remove logs with a slotted spoon or tongs and place them on a paper towel-lined tray to drain excess oil. Let rest for 1 minute before serving so the interior finishes chilling marginally and to avoid burns from hot cheese.

Serving

Serve

Transfer mozzarella logs to a serving platter. Serve immediately with 1 cup marinara sauce for dipping and garnish with fresh basil leaves and lemon wedges if using. Recommend eating hot so the center is gooey and stretchy. If preparing ahead, keep assembled but un-fried logs chilled and fry just before serving.