1. Start by unwrapping each mozzarella stick and wrapping a slice of prosciutto around it. Make sure the mozzarella is completely covered to prevent any cheese from oozing out during cooking.
2. Set up your breading station with three shallow bowls. In the first, add the flour. In the second, beat the eggs. In the third, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, and black pepper.
3. Dip each prosciutto-wrapped mozzarella stick into the flour, shaking off any excess. Then, dip it into the egg, and finally, roll it in the breadcrumb mixture until fully coated.
4. Place the coated mozzarella sticks on a plate and refrigerate for at least 30 minutes. This helps the coating adhere and prevents the cheese from melting too quickly.
5. Heat the oil in a deep frying pan over medium heat until it reaches 350°F. You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown in about a minute.
6. Carefully fry the mozzarella bites in batches, turning them occasionally, until they are golden brown and crispy—about 3-4 minutes.
7. Remove them from the oil with a slotted spoon and drain on a paper towel-lined plate.

Enjoy these bites warm, as they are best served fresh and gooey. Cooking alongside my kids, I’ve learned the importance of patience—a virtue that comes in handy while waiting for these to cool just enough to eat.