Cut the mozzarella into evenly sized, bite-sized cubes. Pat them dry with paper towels to remove excess moisture. This helps the coating stick properly and keeps the bites from becoming soggy.
Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the Italian breadcrumbs, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper.
Roll each mozzarella cube in flour, shaking off any excess. Dip it into the egg mixture, then coat it thoroughly with the seasoned breadcrumb mixture. For an extra-crispy coating, dip each piece in the egg mixture and breadcrumbs one more time.
Arrange the coated mozzarella pieces in a single layer on a parchment-lined baking sheet. Freeze for at least 30 minutes. This helps the cheese stay inside its crispy coating while frying.
Pour the vegetable oil into a deep frying pan or heavy-bottomed pot. Heat it to 350°F (175°C). Use a kitchen thermometer to maintain an even frying temperature.
Carefully add a few mozzarella bites to the hot oil, making sure not to overcrowd the pan. Fry for approximately 1–2 minutes, turning gently if needed, until the coating becomes golden brown and crispy.
Remove the mozzarella bites using a slotted spoon and transfer them to a paper towel-lined plate. Allow excess oil to drain, then sprinkle with freshly chopped parsley.
Transfer the crispy mozzarella bites to a serving plate and serve immediately with warm marinara sauce or your favorite dipping sauce.
