Drain the bocconcini mozzarella to remove excess moisture and pat dry with a kitchen towel. Set aside.

Set up a breading station with three bowls: one with flour mixed with salt and Italian seasoning, one with beaten eggs, and one with breadcrumbs.

Coat each bocconcini ball in flour, then dip in the egg, letting excess drip off, and finally roll in breadcrumbs.

Place the coated mozzarella balls on a parchment-lined tray and freeze for 1 to 2 hours.

Heat canola oil in a deep skillet to 350°F (180°C). Fry the mozzarella balls in small batches for 60 to 90 seconds until golden brown.

Remove the fried bites with a slotted spoon and let drain on paper towels. While hot, sprinkle with salt and grated Parmesan. Serve warm with marinara sauce.