Start by thoroughly draining the bocconcini cheese and patting each piece dry with a kitchen towel.

Prepare three separate bowls: mix all-purpose flour with salt and dried Italian seasoning in the first bowl, beat three large eggs in the second bowl, and combine plain bread crumbs with garlic powder in the third bowl.

Take each bocconcini ball, dip it into the flour mixture, then into the beaten eggs, and finally roll it in the seasoned bread crumbs.

Arrange the coated mozzarella balls on a parchment-lined tray and place in the freezer for 1-2 hours.

In a large pan, heat canola oil over medium-high heat until it reaches 350°F (180°C). Add mozzarella balls in small batches and fry for 60-90 seconds until golden brown.

Remove the fried cheese bites with a slotted spoon and let drain on a plate lined with paper towels. Serve with warm marinara sauce.