Combine the mashed potatoes with salt, paprika and garlic powder. Taste and add more seasoning if desired.
Scoop out about 1 1/2 tablespoons of mashed potatoes and flatten into a disk on your palm. Fill with a little bit of mozzarella cheese (about a teaspoon) and then fold over the mashed potato disk so that it forms a ball, roll to shape evenly into a round shape. Continue until the mashed potato mix has been used up.
Now it's time to set up the dredging (breading) station: In a shallow dish place the flour. In another shallow dish whisk the eggs. Place the breadcrumbs in a separate shallow dish.
Taking each mashed potato ball, dredge it lightly in flour, rolling it so that it's covered completely. Lightly shake to brush off the excess flour.
Then dip the mashed potato ball into the whisked eggs and coat completely, and then dip in the breadcrumbs, making sure it's fully coated in the breadcrumbs.
In a large wok or dutch oven, heat oil to a medium high heat. Fry the mashed potato balls in batches for about 2-3 minutes until golden brown. Transfer and drain on a paper towel lined plate.