Begin by thoroughly draining the bocconcini mozzarella balls, ensuring no excess moisture remains. Pat them dry with paper towels.

Create an efficient breading station with three bowls: one for flour with salt and seasoning, one for beaten eggs, and one for breadcrumbs with garlic powder.

Dip each drained mozzarella ball into the flour mixture, then the eggs, and finally roll in the breadcrumb mixture. For extra crunch, double-coat.

Lay the coated balls on a parchment-lined tray and freeze for 1-2 hours until firm.

Heat canola oil to 350°F (180°C) and fry the mozzarella balls in small batches for 60-90 seconds until golden brown.

Remove the fried mozzarella balls from the oil with a slotted spoon and drain on paper towels. Sprinkle with salt and Parmesan cheese. Serve with marinara sauce.