Mozzarella Logs Recipe
hand-battered with panko breadcrumbs
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Ingredients
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Cheese
Breading station
Crumbs & seasoning
For frying
To serve (optional)
Method
Cheese
Cut mozzarella into logs
Trim the mozzarella block into an even rectangle. Cut into 12 logs about 4 inches long and 3/4 inch thick. Pat each piece dry thoroughly with paper towels to remove surface moisture — this helps the breading adhere and prevents leaks during frying. Place on a tray lined with paper towels and refrigerate for 10–15 minutes to firm up.
Breading station
Prepare dry dredge
Place the 1/2 cup flour in a shallow bowl or plate and spread into an even layer for dusting each cheese log.
Make egg wash
In a medium bowl whisk together the 3 eggs, 2 tablespoons milk, 2 tablespoons grated Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.
Prepare panko mixture
In a separate shallow bowl combine 2 cups panko breadcrumbs, 1 teaspoon dried Italian seasoning, 1/2 teaspoon paprika and 1/2 teaspoon fine salt. Stir to evenly distribute seasonings.
Bread the logs — first coat
Working with one log at a time, lightly dredge a chilled mozzarella piece in the flour, shaking off excess. This dry layer helps the egg adhere.
Bread the logs — panko
Roll the egg-coated log in the seasoned panko, pressing gently so crumbs adhere. For extra security, repeat the egg wash and panko step once more to create a double coating. Place the breaded logs on a parchment-lined tray and freeze uncovered for at least 30 minutes (or up to 2 hours) — this prevents the cheese from melting out during frying.
Frying
Heat oil
Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1 to 1-1/2 inches. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil — it should sizzle and brown steadily without smoking.
Fry the logs
Working in batches (do not overcrowd), carefully lower 3–4 breaded logs into the hot oil using tongs. Fry for 1.25–1.75 minutes per side, turning once, until the coating is golden brown and crisp. Total fry time should be about 2.5–3.5 minutes per log. Watch closely — overfrying will cause the cheese to burst out.