Mozzarella Logs Recipe

Portion and chill

If using a whole 1 lb mozzarella log, cut into 8 equal batons roughly 4 inches long and 1 inch wide. Pat each baton dry with paper towel. Place cut cheese on a tray in a single layer, cover with plastic wrap, and freeze for at least 30 minutes (up to 2 hours). Chilling prevents excessive melting while frying.

Set up three shallow bowls or rimmed plates: 1) flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper; 2) whisk the eggs with milk until combined; 3) combine panko, grated Parmesan, dried Italian seasoning, garlic powder, remaining 1/2 tsp salt and 3/4 tsp black pepper in the third bowl and mix well.

For extra-hardy breading (recommended), press each chilled mozzarella baton into the flour, dust off excess, dip into the egg wash, then press firmly into the panko mixture to coat all sides. For a double coating: repeat the egg and panko steps once more. Place the breaded logs on a baking sheet lined with parchment and freeze for another 15–20 minutes to set the coating.

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (or use a fryer with recommended fill). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread; it should brown in about 60 seconds.

Working in small batches (2–4 logs at a time), fry the breaded mozzarella for 30–60 seconds per batch, turning as needed, until golden brown. Do not overcrowd the pot. The key is to briefly fry until golden—longer will cause the cheese to burst out. If using double-coated and chilled pieces, they hold up better and can take slightly longer (up to 90 seconds) but watch closely.

Using a slotted spoon or spider, remove the logs to a paper towel-lined tray to drain. Let rest 1–2 minutes before serving so the interior cools slightly and the coating sets.

Transfer mozzarella logs to a serving platter. Sprinkle with chopped parsley and serve immediately with warmed marinara sauce and optional lemon wedges. For safety and best texture, recommend eating within 5 minutes of frying while coating is crisp and cheese is molten but not overly runny.