Drain the bocconcini mozzarella balls and pat them dry with a paper towel.

Set up a breading station with three bowls: flour with salt and seasoning, beaten eggs, and breadcrumbs mixed with garlic powder.

Coat each mozzarella ball in flour, dip in egg, and then roll in breadcrumbs. For extra crunch, double-coat with egg and breadcrumbs.

Freeze the coated mozzarella balls on a parchment-lined tray for 1-2 hours.

Heat canola oil in a deep pan until it reaches 350°F (180°C). Fry mozzarella balls in small batches for 60-90 seconds until golden brown.

Drain fried cheese bites on paper towels and sprinkle with salt and parmesan. Serve warm with marinara for dipping.