1. Pat the cheese cubes thoroughly dry with paper towels. Place the cubes on a tray and freeze for 20–30 minutes to help them hold shape during frying.

2. Set up a coating station with three shallow bowls: flour in one, beaten eggs in another, and breadcrumbs mixed with chopped dill, parsley, garlic powder, salt, and pepper in the third.

3. Working one at a time, dredge each cheese cube in flour, then dip in the beaten egg, then roll firmly in the herbed breadcrumb mixture until fully coated. For extra crispy bites, repeat the egg and breadcrumb step a second time.

4. Heat about ¼ inch of oil in a non-stick or cast-iron skillet over medium heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.

5. Carefully place the coated cubes in the hot oil, leaving space between each one. Fry for 1–2 minutes per side until deeply golden and crispy on all sides.

6. Use a slotted spoon to transfer the bites to a paper towel–lined plate to drain.

7. In a small bowl, whisk together the mayonnaise (or Greek yogurt), minced garlic, lemon juice, and salt until smooth and creamy.

8. Arrange the crispy cheese bites on a serving platter with the creamy garlic dip on the side.

9. Garnish with extra fresh herbs and a sprinkle of black pepper. Serve immediately while hot and melty.