Cut the mozzarella into bite size pieces if using block or string cheese, or pat mozzarella pearls dry with paper towels.

Place the flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl and stir to combine.

Pour the whisked egg into a second shallow bowl.

In a third shallow bowl, combine the breadcrumbs with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.

Working a few pieces at a time, roll the mozzarella in the seasoned flour, shaking off excess.

Dip the floured mozzarella into the egg, letting excess drip off.

Press the mozzarella into the breadcrumbs, turning to coat all sides and pressing firmly so the crumbs adhere.

For a thicker coating, dip the breadcrumb coated mozzarella back into the egg, then again into the breadcrumbs, pressing to form a snug coating.

Place the breaded mozzarella pieces on a parchment lined plate or tray in a single layer.

Refrigerate the breaded mozzarella for 10 to 15 minutes to help the coating set and prevent leaking.

Preheat the air fryer to 375°F.

Lightly spray or brush the air fryer basket with oil.

Arrange the chilled mozzarella balls in a single layer in the basket, leaving a little space between each piece.

Air fry at 375°F for 5 to 6 minutes, shaking the basket halfway through cooking, until golden and crisp.

Let the mozzarella balls rest in the basket for 1 to 2 minutes to allow the cheese to settle.

Transfer to a serving plate and serve immediately with warm marinara sauce and ranch dressing for dipping.