This recipe is courtesy of Saputo.

1. Drain bocconcini and dry thoroughly with a paper towel.
2. In a large dish, combine flour, salt, and pepper. In a bowl, whisk both eggs with a fork. In another bowl, mix bread crumbs, lemon zest, oregano, thyme, and garlic until fully combined.
3. Coat a bocconcini ball first in the flour, then in the egg, and finally, in the bread crumbs. Coat once more in egg and bread crumbs. Place on a dish and repeat with remaining bocconcini. Place prepared bocconcini in freezer for 20 minutes.
4. Pour canola oil into a deep saucepan, creating a 2.5 cm (1 in.) layer. Heat over medium-high heat until oil reaches 190°C (375°F). 
5. Using a slotted spoon, drop 5 prepared bocconcini balls into the oil. Fry for 15 to 20 seconds, turning frequently, until golden. Transfer onto a plate lined with a paper towel. Repeat with remaining bocconcini, making sure that the oil stays at the proper temperature (adjust heat as needed). 
6. Season fried bocconcini with sea salt and serve hot with tomato sauce and lemon wedges.