Pour the milk, water, olive oil, chicken broth, and salt into the large pot.

Bring the liquid to a boil over medium heat, stirring until the broth and oil are incorporated.

Add all the wheat flour and corn flour at once to the boiling liquid.

Stir vigorously for 2–3 minutes until a compact, smooth dough pulls away from the pot sides.

Remove the pot from the heat and let the dough cool until it can be handled comfortably.

Take a small portion of dough and flatten it in the palm of your hand.

Place one cube of mozzarella and a little pancetta in the center of the flattened dough.

Sprinkle a little dried oregano over the filling, if using.

Close the dough around the filling and roll it into a tightly sealed ball.

Repeat the shaping process until all the dough and filling are used.

Heat the frying oil in the frying pan over medium-high heat until a wooden toothpick creates bubbles.

Fry the balls in batches until golden brown, turning them occasionally for even browning.

Lift the fried balls out with the slotted spoon and drain them on paper towel.

Serve the cheese balls hot while the mozzarella center is melted.