Prepare the dredging stations. Place flour in one shallow dish. Whisk the eggs in a second shallow dish. In a third shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and pepper.

Dredge the mozzarella cubes. For each cube, lightly dust with flour, shake off excess, dip completely into the egg mixture, and finally coat thoroughly with the seasoned panko mixture, pressing gently to ensure full coverage.

Chill the coated mozzarella. Place the breaded bites on a baking sheet lined with parchment paper. Freeze for at least 15 minutes (or up to 2 hours) to help the coating adhere and prevent excessive melting during frying.

Heat the oil. In a deep, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature.

Fry the bites in batches. Carefully place 6-8 mozzarella bites into the hot oil, ensuring not to overcrowd the pan. Fry for 1 to 2 minutes, turning occasionally, until they are deeply golden brown and crispy. The cheese inside should be melted but contained.

Remove and drain. Use a slotted spoon to transfer the crispy bites to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a touch of extra salt, if desired.

Serve immediately with warm marinara dipping sauce.