Drain and dry off the bocconcini. I like to this and leave them in the fridge overnight. But if you can’t, that’s fine.

Set up a breading station. In one tray add flour and season with salt & pepper. Then in a bowl, whisk together the eggs, grated garlic, and Pecorino Romano. Finally, add the seasoned breadcrumbs to a tray, and season them a little more with lemon zest, fresh parsley, and more Pecorino.

Bread each ball by coating them in flour, then eggs, then breadcrumbs, then back into the eggs, and then back into the breadcrumbs. Press the breadcrumbs into the mozz balls so they stick. Once breaded, set aside in the fridge.

Heat oil to 350-375°, then carefully add the mozz balls. Cook for 3-4 minutes until golden brown, crispy, and the cheese just begins to look like it’s oozing out.

Transfer to a sheet tray lined with parchment paper and immediately season with salt and a light squeeze of lemon!