Drain the liquid from the mozzarella balls and pat dry with some kitchen paper
Beat together the eggs and the tablespoon of milk with a little bit of salt, the milk will help make the egg wash really smooth and the egg will break down the membrane in the egg helping it stick better.
Mix together the flour, salt and pepper in a ziplock bag and then poured in the drained mozzarella balls making sure that they get an even coating. Shake off any excess flour.
Dip the balls into the eggwash ensuring they are well coated
Mix the garlic powder, cayenne and paprika in with the breadcrumbs and make sure everything is well combined before adding the mozzarella balls
place the balls back in the egg wash and then dip them again in the breadcrumb. This double breading will help ensure an even coating and will make the balls extra crunchy and delicious.
Fry the balls in vegetable oil for about 1 – 2 minutes until they are lovely and golden.
Serve immediately with a nice dipping sauce or keep warm until needed in a low oven