Drain the fresh mozzarella and pat dry with paper towels.

Set up a coating station with three bowls: flour, beaten eggs, and breadcrumbs. Season the flour and breadcrumbs with salt and pepper.

Roll each mozzarella ball in flour, dip in the egg mixture, then coat with breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.

Chill the coated balls in the fridge for at least 30 minutes.

Heat oil to 350°F (175°C) and fry the balls in batches until golden brown, about 2-3 minutes per batch.

Drain on paper towels and serve immediately with your favorite dip.