Prepare the Cheese Mixture: In a mixing bowl, combine the grated mozzarella and cheddar cheeses. Add garlic powder, onion powder, salt, and 1/4 cup of flour. Mix well until the ingredients form a soft dough-like consistency. If the mixture feels sticky, sprinkle a little more flour.

Shape the Balls: Divide the cheese mixture into small portions, about the size of a walnut. Roll each portion between your palms to create smooth, round balls. Place them on a plate and chill in the refrigerator for 15–20 minutes to firm up.

Coat the Balls: Set up a breading station with three shallow bowls: one containing the beaten egg, another with flour, and the third with breadcrumbs. Roll each chilled cheese ball first in flour, then dip it in the egg, and finally coat it evenly with breadcrumbs. Ensure the coating is thick enough to prevent the cheese from oozing out during frying.

Fry to Perfection: Heat oil in a deep pan over medium heat. Once the oil is hot, carefully slide in a few cheese balls at a time, ensuring not to overcrowd the pan. Fry until golden brown and crispy, which should take about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Serve Hot: Arrange the cheese balls on a serving platter and serve immediately with your favorite dipping sauce, such as marinara, ranch, or sweet chili.