Crispy Fried Mozzarella Logs with Arrabbiata Sauce Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a high-quality mozzarella that melts well. Low-moisture part-skim mozzarella is a good choice because it melts smoothly without becoming too watery.

Make sure the oil is at the correct temperature before frying – too low and the coating will absorb oil, too high and it will burn before the cheese melts.

If you want to make these ahead, you can bread the mozzarella logs and refrigerate them for up to a day before frying. Let them come to room temperature for 15 minutes before frying.

Serve the logs immediately after frying, as they lose their crispness quickly. The arrabbiata sauce can be made ahead and reheated.

Variations

• Spicy Jalapeño: Add finely chopped jalapeño to the herb panko mixture for a spicy kick. Serve with a cooling ranch or blue cheese dip instead of arrabbiata.
• Herb and Garlic: Mix minced garlic and extra chopped parsley into the panko. Serve with a simple marinara sauce for a classic flavor.
• Smoked Mozzarella: Use smoked mozzarella for a deeper, smoky flavor. Pair with a tomato basil sauce to complement the smokiness.
• Gluten-Free: Use gluten-free panko and gluten-free all-purpose flour. Ensure the arrabbiata sauce is gluten-free. The coating will be slightly different but still crispy.

Storage and make-ahead

Fridge

Store leftover fried mozzarella logs in an airtight container in the fridge for up to 2 days.

Freezer

Freeze breaded (uncooked) mozzarella logs on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat fried mozzarella logs in a 375°F (190°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, as it makes them soggy.

Leftover fried mozzarella logs can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes until hot and crispy. They are best enjoyed fresh, but reheating in the oven helps restore some crispness.

You can prepare the breaded mozzarella logs up to a day in advance and keep them covered in the refrigerator. When ready to serve, fry them as directed. The arrabbiata sauce can also be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Serving ideas

Serve the fried mozzarella logs hot, with the arrabbiata sauce on the side for dipping. The contrast between the crispy, salty crust and the cool, spicy sauce is irresistible.

Arrange them on a platter with the sauce in a small bowl, and garnish with fresh basil leaves if desired.

These are best enjoyed immediately, while the cheese is still molten and stretches with each bite. They make a great appetizer for a party or a fun snack for a movie night. Pair them with a crisp green salad to balance the richness, or serve alongside other Italian-inspired bites.

Frequently asked questions

Recipe card

Crispy Fried Mozzarella Logs with Arrabbiata Sauce

Prep 20 minCook 12 minTotal 32 minServes 4

Ingredients

• 8 oz solid mozzarella block
• 1/4 cup fresh basil leaves, chopped
• 1 cup grated Parmigiano-Reggiano cheese
• 2 cups herb panko breadcrumbs
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups vegetable oil, for frying
• 1 cup spicy arrabbiata sauce, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

20 g

Carbohydrates

30 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.