If you don't want to re-fry again, fry them "completely" or else you won't get another chance to properly fry the crust. The good news is that since it doesn't make a difference if the inside cheese properly melts in the fryer (since you won't be eating them right away anyhow), you can "cheat" and make your frying work very easy by getting the cheese mixture extremely cold (almost completely frozen) before you fry it. This will make it easier to keep a nice shape on the balls in the fryer and to keep them from sticking, because you'll already have a nice golden brown on the coating before the inside has melted. Don't worry about the inside beig gooey before you pull them from the fryer since the inside will melt when you reheat them; just make sure the crust is the level of brownness you like.

I want to make so cheese balls and freeze them. They are very common in my country of origin, usually served as appetizers while drinking beer, and I kind of miss them.

I have never tried mozzarella sticks but I think they are the same, except, they are tiny little balls. I have never made them before but I found the recipe online and I want to try. However, I would like to freeze most of them for the future and not eat all at once. So, per the recipe you make the dough, shape little balls and fry them. If I am planing to freeze, should I fry them completely, freeze and later on re-heat in the oven, or just "flash-fry" and then freeze?

I definitely don't want to freeze them raw and have to fry later - in the future I want to only have to re-heat them.

Any insight?