Prepare the breading station with three shallow bowls: one for panko breadcrumbs, one for whisked eggs with salt and pepper, and one for the combined mozzarella and parmesan cheese. Finely chop parsley if using.

Slightly wet your hands to prevent sticking. Take about a tablespoon of the cheese mixture and roll it into a compact ball. Repeat until all cheese is formed into 12-16 balls.

Dip each cheese ball into the egg wash, ensuring it’s fully coated, then roll it in the panko breadcrumbs, pressing lightly for an even coating. Double-breading is optional for extra crispiness.

To shallow fry: Heat 1-2 inches of neutral oil in a pot over medium-high heat. Fry bites in batches for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack.

To bake: Preheat oven to 400°F (200°C). Arrange bites on a parchment-lined baking sheet. Bake for 10-15 minutes, flipping halfway, until golden and gooey. Lightly misting with cooking spray or brushing with melted butter before baking enhances crispiness.

Serve immediately while hot and the cheese is at its meltiest. Garnish with fresh parsley if desired.