Crispy Fried Mozzarella Logs with Arrabbiata Sauce Step-by-step instructions

Before you start

Before starting, cut the mozzarella into 8 logs, chop the basil, and grate the Parmigiano-Reggiano. Set up a dredging station with flour, beaten eggs, and herb panko.

Have a thermometer ready to monitor the oil temperature. Prepare a paper-towel-lined plate for draining the fried logs. Make sure the arrabbiata sauce is warm or at room temperature for serving.

Instructions

Phase 1: Prep and Coat

1. 1Cut and Coat the Mozzarella
   Cut the mozzarella block into 8 thick logs about 3 inches long and 1 inch wide. Chop the basil finely and mix it into the herb panko. Grate the Parmigiano-Reggiano on the fine side of a box grater into a pile. Set up a dredging station: flour in one dish, beaten eggs in another, and the herb-panko mixture in a third.
   Look for The mozzarella logs are uniform and the coating stations are ready.
   Tip Pat the mozzarella dry with paper towels before coating to help the flour stick.
2. 2Bread the Logs
   Dredge each mozzarella log in flour, shaking off excess. Dip into the beaten eggs, letting any excess drip off. Roll in the herb-panko mixture, pressing gently to adhere. For a thicker crust, repeat the egg and panko steps once more. Place the breaded logs on a plate and refrigerate for 15 minutes while the oil heats.
   Look for Each log is evenly coated and the coating sticks without bare spots.
   Tip Chilling helps the coating set and prevents the cheese from leaking during frying.

The mozzarella logs are cut into uniform batons, the basil is chopped, and the Parmigiano-Reggiano is grated into a fine pile.

Each log is coated in flour, egg, and herb panko, with no bare spots. The coated logs are chilling in the fridge, which will help the crust stay intact during frying.

Phase 2: Fry to Golden

3. 3Heat the Oil
   Pour the vegetable oil into a cast iron skillet to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C). Use a thermometer to monitor the temperature, adjusting the heat to keep it steady.
   Look for The oil shimmers and a breadcrumb dropped in sizzles immediately.
   Tip If the oil is too hot, the coating will brown before the cheese melts; too cool and the logs absorb oil.
4. 4Fry the Mozzarella Logs
   Carefully lower 3 or 4 breaded mozzarella logs into the hot oil with tongs. Fry for 1 to 2 minutes per side, turning gently, until deep golden brown and crunchy on all four sides. Transfer to a paper-towel-lined plate. Repeat with the remaining logs, keeping the oil temperature steady.
   Look for The logs are evenly golden brown and crisp; no cheese is leaking out.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in batches to avoid crowding the pan, which lowers the oil temperature and makes the coating greasy.

The oil is at 350°F (175°C) and the logs are frying in small batches. They should be turning deep golden brown and the coating should look crunchy and dry. The cheese is melting inside, but no leaks are visible. The logs are being transferred to a paper-towel-lined plate to drain.

Phase 3: Finish and Serve

5. 5Season and Serve
   While the mozzarella logs are still hot, shower them with the grated Parmigiano-Reggiano. Break one log in half and pull the cheese stretch toward the camera. Serve immediately with the spicy arrabbiata sauce on the side for dipping.
   Look for The cheese stretches dramatically and the Parmesan melts over the crispy crust.
   Tip Serve right away while the cheese is molten and the crust is at its crispiest.

The fried mozzarella logs are piled on a platter, showered with grated Parmigiano-Reggiano. When broken in half, the cheese stretches into a long, gooey pull. The arrabbiata sauce is served on the side, and the logs are eaten immediately while hot and crispy.

Common mistakes

One common mistake is frying at too low a temperature, which makes the coating absorb oil and become greasy. Another is overcrowding the pan, which drops the oil temperature.

Also, skip the chilling step and the coating may slide off during frying. Finally, do not cut the mozzarella too thin, or the cheese will melt out before the crust is golden.

How to tell it’s done

The mozzarella logs are done when they are deep golden brown and crunchy on all sides, and the cheese inside is fully melted and stretchy. The oil should be at 350°F (175°C) to ensure the coating cooks quickly without the cheese leaking.

If using an instant-read thermometer, the center of the cheese should reach at least 160°F (71°C) to ensure the eggs in the coating are fully cooked.

• Egg dishes: 160°F (71°C) in the thickest part