Mozzarella Logs Recipe

Prepare the mozzarella logs

If using a whole mozzarella block, cut into 8 equal sticks about 3/4 inch by 3/4 inch by 3–3.5 inches long. Pat thoroughly dry with paper towels. If using preformed mozzarella logs or string mozzarella, bundle and cut into 8 equal pieces and pat dry. Place logs on a baking sheet lined with parchment and freeze for 30–45 minutes — this helps prevent cheese from melting too quickly during frying.

Set up breading stations

Arrange three shallow bowls or rimmed plates. In bowl 1, place 1 cup flour and the 1/4 cup additional flour (for dusting) combined and add the optional cornstarch if using; mix and season with 1/2 tsp salt and a pinch of pepper. In bowl 2, whisk 3 large eggs with 3 tablespoons milk until smooth. In bowl 3, combine 2 cups panko, 1/2 cup fine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper; mix thoroughly.

Bread the mozzarella

Working with one piece at a time and keeping the others in the freezer, lightly toss a chilled mozzarella log in the seasoned flour to coat completely, shaking off excess. Dip into the egg wash, allowing excess to drip off. Press into the panko mixture, turning to coat all sides and firmly pressing so crumbs adhere. For extra insurance against leakage, return the crumbed stick to the egg wash briefly and then press into the breadcrumbs a second time (double coating). Place breaded pieces back on the parchment-lined tray and freeze for another 20–30 minutes; this helps set the coating.

Heat oil

Pour 2–3 cups neutral oil into a heavy-bottomed pot or deep skillet, heat to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 30–40 seconds. Maintain oil temperature between 330–360°F during frying.

Fry the mozzarella logs

Fry in small batches (2–3 at a time depending on pot size) so oil temperature stays steady. Gently lower frozen breaded logs into the hot oil and fry for 45–75 seconds, turning once, until golden brown and crisp. Do not overcook — frying too long will break the coating and release cheese. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels.

Oven-finish (optional)

If you prefer to minimize melted-through logs or are making many at once, after frying briefly (30–45 seconds) on each side, transfer to a 375°F (190°C) oven on a tray for 3–5 minutes to finish and ensure internal temperature rises without burning the crust.

Sprinkle the hot mozzarella logs with chopped fresh parsley and a light dusting of grated Parmesan if desired. Serve immediately with warmed marinara sauce and lemon wedges on the side. For best results, serve within 5 minutes of frying so the exterior is crisp and the interior is melty.