Begin by thoroughly draining the bocconcini to ensure they maintain their shape while frying. Use paper towels to pat them dry gently, removing excess moisture that could cause splattering.

Arrange your three bowls in a row: one for all-purpose flour mixed with garlic powder and salt, the second with beaten eggs, and the third filled with seasoned breadcrumbs.

Take each bocconcini and first dip it into the flour mixture, ensuring an even coating. Next, move it to the beaten eggs, letting any excess drip off, before finishing with the seasoned breadcrumbs.

Once all the mozzarella balls are breaded, lay them on a parchment-lined tray. Place the tray in the freezer for about 1-2 hours.

Heat canola oil in a deep skillet or pot over medium-high heat until it reaches 350°F (180°C). Carefully drop the frozen mozzarella balls into the hot oil in small batches.

Once golden, use a slotted spoon to remove the fried cheese bites from the oil. Place them on paper towels to drain any excess oil while still hot, and season them with a sprinkle of salt, grated Parmesan, and a touch of parsley for freshness.