Form small balls or cubes using the shredded mozzarella cheese, about the size of a tablespoon.

Set up your dredging station with three bowls: one for flour, one for the beaten eggs, and one for breadcrumbs. Season each with a little salt and pepper.

Dip each cheese ball first into the flour, then into the beaten eggs, and finally coat them in breadcrumbs, pressing gently to ensure the coating sticks.

In a large skillet, heat about an inch of oil over medium-high heat. You can test whether it’s hot enough by dropping in a small piece of bread; if it sizzles, you’re good to go!

Carefully place the coated cheese bites into the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown, about 2-3 minutes per side.

Remove the cheese bites with a slotted spoon and place them on paper towels to drain the excess oil. Serve them warm with your favorite dipping sauce!