Double the Spoonfuls

0 Drain container of ciliegene mozzarella balls and dry them well with a paper towel. Set aside.
1 Mix flour, 1 teaspoon kosher salt, and black pepper in a shallow bowl. In a second shallow bowl mix panko bread crumbs, remaining 1/2 teaspoon kosher salt, garlic powder, oregano, and basil. In a third shallow bowl beat eggs with 1 tablespoon water.
2 Line a baking sheet with parchment paper. Toss each ball one by one first into the egg, then the flour, then back into the egg, then roll it in the panko, pressing slightly until well coated. I find it easiest to use a fork to lift and toss the balls in the egg, and then one hand to toss them in the flour and panko. Set aside on the parchment-lined baking sheet and repeat with remaining.
3 Freeze for 30 minutes. Line a second baking sheet with paper towels.
4 When they have 15 minutes of freezing time left set a large pot or dutch oven with oil and bring to 350°F, measuring this with an oil thermometer that is submerged in the oil and not touching the bottom of the pot. Once the oil comes to temperature remove the coated balls from the freezer and carefully transport them into the oil in batches, making sure to very gently add them to the pot. Stir them as they fry until they're evenly browned then remove them with a slotted wire spoon to the paper towel lined baking sheet, spreading them out so they don't stick together. Repeat with remaining balls, adjusting the stove temperature as needed so the oil remains at 350°F (see note).
5 Serve immediately garnished with grated parmesan, chopped parsley, flaky salt, and with a side of marinara.