Pat the cheese dry. Drain the mozzarella balls and pat them very dry with paper towels. Excess moisture causes the coating to slip and the cheese to burst.

Set up your breading station. Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix bread crumbs, panko, Parmesan, Italian seasoning, garlic powder, onion powder, black pepper, and salt.

First coat. Roll each mozzarella ball in flour, shake off the extra, then dip in egg, then roll in the crumb mixture until fully coated.

Chill briefly. Set the coated balls on a plate and refrigerate for 10–15 minutes. This helps the coating set.

Second coat for insurance. Dip each ball back into egg and then into the crumb mixture for a second coating. Press gently to help the crumbs adhere.

Chill again. Refrigerate another 10 minutes, or freeze for 5 minutes, to firm up before air frying.

Preheat the air fryer. Heat to 380°F (193°C) for 3–5 minutes. A hot basket kick-starts crisping.

Oil lightly. Spray the basket and the mozzarella balls lightly with oil. Don’t soak them—just a quick mist for even browning.

Air fry. Arrange in a single layer with space between. Cook at 380°F for 5–7 minutes, turning once halfway through. They’re done when golden and just starting to ooze slightly.

Serve immediately. Let them cool 1 minute to set slightly, then serve hot with marinara or your favorite dip.