Steps

1. Prepare for coating the `12 pieces of Mozzarella (Bocconcini)` by having `fine breadcrumbs (to taste)` ready. **Tip:** It's best to finely chop regular dry breadcrumbs using a food processor or a plastic bag.
   🕒 01:40
2. Firmly coat the `mozzarella` with `all-purpose flour (to taste)`. If the mozzarella is very soft, you can apply the `flour` twice.
   🕒 01:56
3. In a bowl, beat `2 eggs` and add a `small amount of all-purpose flour`. Mix lightly until the egg mixture thickens slightly to create the batter. **Tip:** Adding thickness to the egg mixture helps the coating adhere well.
   🕒 02:33
4. Dip the `mozzarella` coated in `flour` into the egg mixture, letting any excess batter drip off lightly.
   🕒 03:44
5. Coat the `mozzarella` that has been dipped in batter with `breadcrumbs`, pressing firmly. **Tip:** Similar to foie gras croquettes, it's crucial to apply a thick layer of breadcrumbs to prevent the cheese from melting out.
   🕒 03:55
6. Heat the frying oil to `190°C (375°F)`. **Tip:** Frying at a high temperature cooks the outside quickly, while the residual heat cooks the inside, making it less likely for the cheese to leak out.
   🕒 05:12
7. Add the `mozzarella` to the hot `frying oil` in batches and fry for a short time until the surface turns golden brown.
   🕒 05:52
8. Remove the fried `mozzarella` from the oil and allow the residual heat to cook the inside thoroughly.
   🕒 06:10
9. Lightly sprinkle `salt (to taste)` over the fried `Mozzarella Fritto`. **Tip:** Since mozzarella itself has a mild saltiness, adjust the taste with salt.
   🕒 08:43