Prep the cheese: Cut low-moisture mozzarella into 1-inch cubes. Pat dry with a paper towel to remove surface moisture. Place the cubes on a plate and set aside.

Set up breading stations: In one shallow bowl, add 1/2 cup all-purpose flour seasoned with a pinch of salt and pepper. In a second bowl, whisk 2 large eggs until smooth. In a third bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon dried oregano. Add a pinch of salt and pepper to taste.

Bread the bites (first pass): Toss the mozzarella cubes in the flour to coat, shake off excess, dip in the egg, then roll in the breadcrumb-Parmesan mix. Press lightly so the coating adheres.

Double-dip for extra security: For best results, dip the coated cubes back into the egg and then into the breadcrumb mixture once more. This double coating helps prevent leaks.

Chill: Arrange the coated bites on a parchment-lined tray and freeze for 20–30 minutes. This quick chill firms them up and keeps the cheese from escaping during cooking.

Choose your cooking method: Deep- or shallow-fry: Heat oil to 350–365°F (175–185°C). Fry in small batches for 1–2 minutes, turning as needed, until golden brown. Transfer to a rack or paper towel to drain. Sprinkle lightly with salt while hot.

Air fry: Preheat to 380°F (193°C). Spray the basket and the bites with cooking spray. Air fry 5–7 minutes, shaking the basket halfway, until crisp and golden. Keep an eye on them to avoid bursting.

Oven-bake (best for larger batches): Preheat to 425°F (220°C). Place the bites on a lined baking sheet, spray or brush with oil, and bake 10–12 minutes, flipping once, until golden.

Serve: Plate immediately with warm marinara, ranch, or your favorite dip. Enjoy while the centers are still hot and melty.