Create a crumbing station with three shallow bowls with the flour, eggs and breadcrumbs each in their own separate bowl.
Take each cheese ball and dust with flour, dip in the egg then roll in crumbs. Place on a plate not touching any of the other balls. Refrigerate for 10 minutes.
Put all the balls through the egg and crumbing bowls a second time then return to the fridge for 10 minutes.
Put all the balls through the egg and crumbing bowls a third time then return to the fridge for 10 minutes. Three layers of crumbs is required to stop the cheese escaping the crumb crust when it melts in the deep fryer.
Heat a deep fryer or deep saucepan one third filled with oil and heat to 180 degrees C. Add a few balls at a time and cook until golden brown. If the oil is too hot the crumb will brown without melting the cheese, adjust the temperature if required. Serve hot.