1. Start by heating oil in a deep fryer or a heavy pot to 350°F (175°C). You want enough oil to submerge the cheese balls completely.
2. In a large mixing bowl, combine the shredded mozzarella and grated Parmesan cheese. The combination of these cheeses gives you that delightful meltiness!
3. In another bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper until well combined.
4. Add the egg mixture to the cheese and stir until everything is coated. It might seem sticky at first, but that’s okay!
5. Using your hands, scoop out small portions of the cheese mixture and roll them into balls about the size of a golf ball.
6. Once all the balls are formed, roll each one in flour, then dip them back into the egg mixture, and finally coat them with breadcrumbs. This three-step breading process is what gives you that irresistible crunch!
7. Carefully drop the cheese balls into the hot oil in batches, making sure not to overcrowd the pot. Fry them for about 3-4 minutes or until golden brown, turning them occasionally for even cooking.
8. Once they’re perfectly golden, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
9. Let them cool slightly before serving—trust me, they’ll be molten lava hot inside!

Growing up, I learned that patience is key in cooking, especially when it comes to frying. Just like my dad would say while stirring those big pots, “Good things come to those who wait!”