Fried Mozzarella Puffs - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/recipe/278265/fried-mozzarella-puffs/

[@karmagrl76]

Can you use almond or coconut flour?

[@SuZiKaT22]

@@karmagrl76 Just my 2 cents, but I would be surprised if substituting either almond or coconut flour would work successfully in this recipe. These are like mozzarella cheese 'cream puffs' or gougères, made from choux paste. I would think that choux paste made from a nut flour or coconut flour would probably not hold together or have the correct consistency or texture. Especially with almond flour because of the dry/crumbly/oily, high-protein, high-density nature of the nuts. Nor would I think that fibrous coconut flour would work either. You can definitely find recipes online that create a gluten-free choux paste for the dough, but those will still likely include tapioca flour, rice flour, and/or sticky rice flour, potato starch, and xanthan gum. If you really have to use almond flour or coconut flour, I would recommend making more traditional mozzarella sticks. Those should work better, because you would just be using your alternative flour as a coating over and/or under your egg wash, not trying to make into a puff paste dough. Almond flour is pretty expensive where I live, so I don't experiment with it a lot unless I am pretty confident it will work.

[@meganduhr-vannelli6558]

Chef John - I just made this and it's good. I only fried up half the batch first to make sure I had the right crispyness and gooeyness. As my wife and I were eating those first 6, she saw that there was more dough left and said "Be right back!" She then proceeded to wrap the remaining dough around 6 pieces of string cheese before frying. Gooey cheese nirvana: achieved! And it's still way less of a pain in the ass/mess than traditional breading and frying!

[@igot99problemsbutmyaltaint81]

WoW, you have the shirt..lmao Nice

[@leslieelaine5968]

Food Wishes I just saw that you've got merch now! We need a shirt that says: Give it the ol tappa tappa You are the __of your __. And: Freakishly small soon.

[@toryniemann5124]

Chef John, thank you so much for including the bits about how it “looks like something went horribly wrong.” I need that kind of encouragement when my dish looks like cat throw up halfway through.

[@seaborgium919]

That's my favorite part of these videos.

[@gelsm8709]

Right lol

[@thatbobusguy]

You should watch Matty Matheson's Just a Dash, then. You have been brainwashed with 'perfect' cooking, my friend.

[@JudyHart1]

As the owner of 6 cats, your description is spot on!

[@shauntoochaos235]

Agreed

[@vanilkharbanda]

I love that Chef John never says like or subscribe. He only cares that we enjoy 🥺

[@alaysiakayebutler6299]

That truly is an underated facet! I deeply appreciate it, thanks for mentioning it! 💜

[@ChrisKChandler]

I also love that! That "call to action" always reeks of desperation, doesn't it?

[@Bobobidobo2]

"So basically that dough doesn't know what it wants to do." So relatable.

[@OrionMelodyMusic]

We are all that dough.

[@michaeltrimble7680]

But that doesn’t mean we can’t all come together in cheesy harmony!

[@tziviamargolis9388]

Omg lol

[@hermexhermex]

Choux dough do be like that.

[@gootube3526]

@@bigj2637 Hey! I resemble that remark! --Giggling Granny

[@lettucedawg58]

shout out chef john I watch these even when i’m not making anything because they’re shot very nicely and he’s just a joy to listen to

[@0sireion]

Me too! I make one of chef John's recipes and watch another video while I'm eating the first one.

[@jaredf6205]

I can't get used to the way he talks.

[@lynnwilhoite6194]

@Jared Freedman I didn't care for his voice on the first couple of videos I watched, then I began to tolerate it. It's now my favorite thing about these videos! I love it and would be incredibly sad if he stopped!

[@NecroMancer84]

@@jaredf6205 his cadence drives me nuts!

[@imthegrinchthatstolechrist4384]

"Chef?" Dude makes snacks

[@MeJaz723]

Your videos are pure joy - not only because they include yummy food, but also because of the way you narrate. Hope 2020 is being nice to you, thank you for the fun, wholesome content

[@xx00zero00xx]

What do you enjoy about the way he narrates?

[@tellthetruthna8523]

@@xx00zero00xx Everything. His sense of humor, his easy instructions, his sing-song voice, and his goodwill. Chef John feeds our souls as much as our tummies.

[@xx00zero00xx]

Yeah, he definitely has a good soul and plenty of it to share; I love that about him! He makes us feel confident in something we've never done before, and that's something special.

[@Lat41]

There are many great cooking channels on KZbin, but yes, Chef John has best soul here, cooking or otherwise. God knows we will need it to get us thru 2020. As for wholesome, don’t kid yourself. 😂

[@1daughter1son]

So, how's your 2020 working out?

[@mkyker]

My twins turn 5 today, so when my son saw the new CJ upload, he said, "Mommy, Chef John made a video for my birthday! How did he know??" 😆 Bless him. Thanks for all your fab videos, Chef John! We love you!

[@elblooderino]

mkyker happy birthday to your twins 🥺💜💜💜

[@lynnwilhoite6194]

@mkyker I remember you posting about your son's love for chef John! How adorable. Happy Birthday to your twins! It🎂

[@staciejones4059]

Happy birthday 🎉🎂🎉 twins 🎈

[@MarySanchez-qk3hp]

Happy belated birthday to your beautiful twins! You're so lucky! Did you make something special for them? Kids would like this recipe!

[@RandoReviews]

You had me at fried...then mozzarella...then puffs.

[@garfield5179]

I read this in his voice.

[@benjewminge]

@Jeff, the God of Biscuits I think you're looking for "poof", not "puff" :)

[@tidus001]

I got you fam Chef John: “You had me at fried...then mozzarella...then puffs.”

[@suzieparis6821]

Yep...me too..love Chef John♡

[@MarySanchez-qk3hp]

Jeff I really don't come here to see homophobic jokes or comments. It's inappropriate.

[@introverseleague]

"When you first start doing this, it's gonna look like something went tragically and horribly wrong. But don't worry, just keep mixing" - Chef John, about almost everything in life.

[@TheFiveeagles]

right!

[@gelsm8709]

Love it lol

[@ladyalastrina]

Relatable. :)

[@annajoie700]

A real, true and honest life motto!! 🙌🏼❤

[@ultraman5168]

"Mmm, micropuff." I see you, letting your inner Homer out.

[@lylachristopherson865]

Damn, perfect.

[@dev_bits]

For a moment i thought i was listening to Homer. Kudos Chef John.

[@S4ccryn]

I was listening at 0.75x speed as some others have recommended and lost it at that line

[@CorbinNelsonMMA]

@@S4ccryn i tried 0.75x speed, he sounds drunk lmfao

[@emipieee-9161]

Marvelous Flim ikr 😂

[@TheEMC99]

I made these last night for my husband who is a mozzarella stick *fanatic!* Because yours looked so delicious but not quite on his gooey, cheesy, 10 inches of dripping mozzarella level I had to up the ante. I chilled the finished dough ball for 30 minutes in the freezer. Then I divided it into 10 balls. I pushed little cubes of mozzarella into each ball and rolled between my hands to get a smooth, sealed service. Then I dropped and fried those babies. They were perfect spheres of light, tender, crispy mozzarella love! I saw him take a bite and get that half foot off gooey cheese. My husband was fighting off our 3 1/2 and 1 1/2 year old daughters to get some. They all LOVED them!!! Thanks Chef John!!! 💗💋💖

[@lylachristopherson865]

I appreciate the fact that he says the recipe will look like it's going completely WRONG. It makes following his recipes so much more encouraging.

[@bluemike807]

John, I’m in very real danger of developing a Pavlovian drooling reaction to hearing your voice. These look amazing. Will definitely be trying them. Thank you for sharing.

[@mikeymike1145]

*When the video is so fresh you can still smell it*

[@sherrierutherford7869]

It smells like pulled pork and onions. .. .oh wait! That's what's in the pressure cooker in my kitchen! LOL

[@samhainnight5631]

@@sherrierutherford7869 🤣

[@sherrierutherford7869]

@Marlana Riley it was tasty 🙂

[@jadesutton2557]

The best cooking advise I ever got was chef John, it will look like something went terribly wrong but keep stirring

[@hermexhermex]

I made these today and they worked beautifully! Best form of fried cheese I’ve had! The way the buttery dough breaks up the mozzarella so you don’t get a rubbery wad made it so much better than breaded fried chunks of cheese. Also, they don’t absorb nearly as much oil as breaded cheese. Thanks!

[@gwyrion7039]

"they don't require any breading!" "So the first thing we're gonna do is make some dough" You're on thin ice here, pal

[@madthumbs1564]

YSAC is improving while this clown is going down! XD

[@rocketsfancheif]

I got excited that this recipe might be gluten free only to be let down almost immediately.

[@healinggrounds19]

@@rocketsfancheif me too!

[@NwahWAttitude]

@@rocketsfancheif I'm sure this would work with chickpea flour or similar

[@Missmethinksalot1]

@@madthumbs1564 that's mean

[@melkatte]

Chef John, I just made this. It was a hit. My daughter who loves mozzarella sticks loved these. Thank you so much for sharing your amazing recipes and your humor.

[@kcleveland1987]

"Would you eat 6 string cheese?" "No man.." "How bout a mozzarella sticks?" "I'll take 30."

[@bellenesatan]

what the fuck? I'd eat 30 string cheese anytime, especially the high moisture ones. Milky cheesy heaven.

[@trishayamada807]

Made these today. They turned out great. I never have luck with those boiled doughs, but I think with Chef John saying it’s ok if it looks tragically wrong gave me confidence. 👍🏼

[@travelingchef8255]

"mmmm micro puff" best line XD. I'll have to give these a go, they look so delicious~

[@PikachuG5]

I made these and they were pretty good. So good in fact, that I ate every one that came out of the oil. I had some leftover dough that I refrigerated. Not wanting to waste it, but also not wanting to heat oil for so little dough, I decided to try baking it. I used a cookie dough scoop (about 2 Tbsp) and baked it on parchment at 425F until they were nicely browned. They came out every bit as tasty as the fried version!

[@sahej6939]

I wanted to bake them

[@irishmagik7]

Look at Chef John getting extra cheffy with quinelles and choux pastry! ❤️

[@onikaimu]

Chef John, thank you! I have made this recipe twice now. Both times it came out great! Every one of your recipes I try come out great though.

[@epistte]

Chef John makes quenelles with his two spoon technique. Classy technique

[@Alvin-qb6ki]

9:24 is it just me or was that the best food wishes outro ever? That vibrato. That tone. That emotion! 😩 Chef John, you have truly outdone yourself. My ears have been blessed 🙏🏻 thank you

[@MelodicMystic]

Love your channel! I always find ways to "veganize" your recipes. I've been hooked since the meatball sliders! 😍

[@healinggrounds19]

Go watch emmymadeinjapan's melty vegan cheese recipe. I bet they would be delicious made into this!

[@laplanteconsulting]

Chef John, You are an incredible chef and an inspiration to watch. I love your narration as well. You depicted a beautiful interpretation of everything you do. I'm a long time follower but a first time commentator. I inspire to boil water as well as you do, sir!!!!

[@Syrkyth]

Heh, "Italian MSG" I lol'd

[@magooda5599]

Loved that! I gotta remember that.

[@printscreen5076]

I stumbled across this video today and made the recipe... INCREDIBLE! They are so light and fluffy and watching your video beforehand was a huge help. I got to that point where it looked like something went "horribly wrong" (adding the egg to the cooled dough) and remembering your words I stayed the course and got past that point. Will definitely make again! Thank you!

[@jaddenmp]

I was craving mozzarella sticks & now puffs haha

[@peytonpendleton2343]

Mmmm, these look amazing! Tht grater is awesome, makes the cheese look like little curls🤗

[@rzrking7411]

The way this guy talks in an “up down” nature has me trippin

[@pochopmartin]

@Cosmic Fool you get used to it, then you get addicted to it 😅

[@vin7175]

He doesn’t do it in earlier vids

[@hualni]

Yeah. The weird word inflection is a but off putting. But it's not near as bad as Doug DeMurro's. His makes me want to hurl my phone across the planet.

[@laurenthomas9305]

That was my only reaction to the first food wishes video I watched. It was so distracting I don't even think I finished the video. But KZbin recommendations were persistent, and I've watched so many of his videos by now that I hardly notice it anymore.

[@Xerxessinclair]

@@hualni in a livestream he explained he doesn't actually try to do it like that, it's just that he records the audio multiple times and cuts it all together for what parts sound the most clear and nice and that's why it sounds ridiculous sometimes

[@petermerison4002]

Tried this fantastic recipe for the family and it proved to be a massive winner. Many thanks for this John.

[@gabrielrussell5531]

The last time I was this early Chef John told someone the origin of the hole-y wooden spoon.

[@BeachPeach2010]

I'm so lucky to actually own one of those spoons for a number of decades and I used it often!

[@narir6448]

Which one is that? I love any excuse to binge older FW videos

[@richardowens9061]

I made these and they were wonderful! The only difference is that I used a sorbet scoop to get equal sized portions that were perfectly round. They looked as great as they tasted! Thanks, Chef John!

[@dylanvaughan9423]

“And by not work I mean explode in the oil”😂😂

[@madthumbs1564]

As a professional; I hate cooking mozzarella sticks when I have 15 other dishes to do!

[@Canosoup]

He's the master of understatement

[@ocaptainnc]

Laughed out loud at that one!

[@bartofilms]

I enjoy these recipes a lot. Thanks for sharing them. I like your chili verde and soup recipes. They are easy enough for the beginner, healthy and delicious. Cheers.

[@TomatePasFraiche]

Love it! I feel you with the whisk stucking, French chefs that makes and teach "choux" dough always advise only using a wooden spoon for mixing the egg yolk in... Which is extremely tiring anyway :|

[@saetiafan]

glad to see my favorite food channel still uploading ! keep it up

[@bushbasher85]

You had me at fried mozzarella,. You didn’t even have to say Cayenne

[@thBrilliantFool]

These look like they should have chicken inside.

[@Nexus-ub4hs]

You’re adorable, and so is this recipe. Your videos during these difficult days are so soothing with your wonderful narration and humor, I instantly relax. Thank you 😊🤗

[@marks9444]

Nice Niners reference as they head into the super bowl!

[@jeremypointer3392]

I made this recipe and it turned out great. I made several batches and I piped the batter onto parchment paper then placed into the freezer, I had best results with this method and a more uniform end result. The problem is trying to make enough to serve while everyone keeps sampling. Since this is choux you could bake for a healthier alternative.

[@janetseidlitz5976]

Everybody needs a freakishly-small wooden spoon.

[@mamamary4596]

I enjoy you so much. I smile everytime I watch your entertaining videos. Thank you.

[@Passionforfoodrecipes]

Me: diet Chef John: mozzarella Puffs, checkmate.

[@mmgbtv]

Definitely doing this recipe but with half of them cheddar cheese and sriracha/mayo and green onion for topping!

[@MaggiesChineseFusion]

Deep fry + cheese = Getting some new clothes that fit.😊😊😊😊

[@EvansvilleJill]

Páte á choux. My favorite dough to work with. My mother was the cream puff queen. They melted in your mouth. Growing up I really did believe the dough was called 'pot a shoe.' Thanks for another idea. It's amazing all the yumminess that can come from something so simple.

[@anonmeatcheesebun]

"We're adding so much cheese, this recipe technically shouldn't work" There's no such thing as too much cheese, Chef John ;)

[@NuffinsMcDindu]

I made cheese grits last night to go with my fried cod, it was more like gritty cheese...I think this is the proper way to make them

[@purplealice]

It works because choux paste is the most forgiving form of pastry there is, and it's almost impossible to screw it up.

[@renem8130]

There is for the lactose intolerant

[@recoil53]

@@renem8130 Just take more of the tablets that let you eat dairy.

[@madthumbs1564]

'There's no such thing as too much cheese' - Only other time I heard that is from a cook who put way too much on pizza and it was disgusting. -There needs to be balance.

[@nancydisney1274]

Chef John is adorable. And so smart! I think he's my favorite chef.

[@carinhall4508]

This is a keeper

[@Werthy71]

Having just made the Egg and Bacon Doughnut recipe this past weekend, I have everything needed to make these on hand except for the cheese itself. Super excited to make the easy jump between the two!

[@lynnstlaurent6789]

Imagine how surprised I was when I was at my parents house and discovered they also have a freakishly small wooden spoon.

[@MarySanchez-qk3hp]

Lynn: Well, how else do you think you got conceived? ::: wink :::

[@rachelwharton4245]

First video I've ever seen from this channel and I am already IN LOVE!! Hilarious, educational, and an absolutely mouthwatering recipe. Instant Subscribe and Notification Bell. I simply can't wait to make all kinds of delicious things for my husband to try! 😆

[@slicksmick89]

“You are the Jimmy G’s of how you fry your cheese.” Right after Jimmy G fries the packers. 😂😂😂

[@oc-mama8115]

Just came across your channel. Love the narration! Your voice and instructions really make this recipe seem like something everyone can do!

[@k8eekatt]

Instructions for life: its all going to look like something went tragically and horribly wrong, but don't worry, just keep smashin and mixin and it will all work out and come together.

[@shortforsophie]

k8eekatt yeah, I’m crossing my fingers about that one.

[@dreamakah]

Made these last night; there's a strong chance they'll be made again today. Outstanding.

[@gpknowles7174]

Rogue Dough...The cook get's all of it! That's the law!

[@greifstricken]

you are after all... the master of wits, of your little fried bits! (the best part of any recipe)

[@Tanya-eq3fy]

Dang. I just lost 6 pounds. I could pretend that this delicious snack didn’t cross my path. I’ll watch and support you, tho. 😂❤️

[@Tanya-eq3fy]

Marlana Riley Thank you! 😊

[@nalinir5092]

I am trying to lose some but am addicted to chef John so am trying 😂

[@Payin_Attention]

I love all your different takes on stuff like this. These look great, and I'm sure you could use a lot of other cheeses in them.

[@jamesbrowne6351]

First recipe I've seen that requires a step ladder for the eggs. I'm in.

[@charleneosborne9920]

Since being quarantined at home, I've made these twice! One word INCREDIBLE!

[@user-vb4cu5cl2z]

7:14 "you guys are after all the Jimmy G's, of how long to fry your cheese"

[@mykrod]

Go 49ers

[@kinjunranger140]

@@mykrod I down voted you purely as a joke. I am an AFC guy so want the Chiefs to take it. I hope it's a great game and not a snoozefest. Good luck.

[@mml1224]

great job john! what did u fry it with canola oil? options please? thanks!

[@TommyFamous]

I’m gonna name my daughter Ella which will be short for mozzarella stick

[@lynnwilhoite6194]

Hahahahahaha😆

[@marieandreetrahan8236]

I'm addicted to you !!!! I made so many recipes of yours and every time it was always amazing. Do you have a cook book?

[@e.kathrynsshadows]

I am still dying on the floor laughing at "Italian MSG"

[@MS-ku7tl]

Guga made these and gave you shout out. Thank you for the more detailed prep info. Cant wait to make these.

[@MipsKud]

Looks like I'm serving "Mozzarella Teeth" and "Blood" for my next halloween party!

[@MKD-dd6ng]

*shapes into Dracula fangs*....lol

[@evarosalin8416]

I made this. It is the perfect and easy comfort food. Thank you chef John for sharing!

[@thaddeusmontgomery7186]

that homer impersonation was ON POINT tho

[@michaelkersbergen4908]

Man these were foolishly good. Ty chef John!!!!!! For reference the recipes I wind up trying and loving the most are yours and Ramsay’s. World class man. Again ty for all these wonderful things.

[@himynameisfeli]

Can you make a shirt that says, "School of Chef John" and "Food Wishes" on the back? I'd rock that. Also, I bought a tiny whisk in Paris last week.

[@PalestinianLad]

Wrong channel, tiny whisk is in Babish 😅 Here it is freakishly small wooden spoon 🥄

[@spiftable]

Niice savory choux pastry. Always wondered whether we could use choux pastry in savory versions, thanks for the video.

[@AmalgmousProxy]

Kronk: "My spinach puffs!"

[@elizabethwhite325]

These were great! I have 2 pro tips to share: if you are making this for the first time (like I did a week ago), go ahead and make a double batch at the jump - go ahead, you know you want to! and #2: instead of performing ballet with the batter and the spoons, I just used a smallish ice cream scoop, and gave each puff a little smoosh with my thumb and fingers on its way to its hot oil treatment. Worked great and was fast, not chef level presentation style, but great for speed since I am the mommy of my army. 😂

[@hearttoheart4me]

"Honey, have you been making Fried Mozzarella Puffs?" "Maybe!! Why?" "Because their is little pieces of dough on the wall"

[@MarySanchez-qk3hp]

< ------ really laughing. Thanks.

[@janesmith599]

This guy is great! I watch a lot of cooking shows and this guy is the best😄

[@hermexhermex]

Switch from whisk to wooden spoon once the egg and dough start coming together, the spoon will take it the rest of the way with no dough-ball-in-whisk risk.

[@hermexhermex]

I actually made these today and didn’t need a whisk at all, just beat it together with a wooden spoon/spatula until it’s silky smooth.

[@SuZiKaT22]

I have a flat whisk that I use for roux and it is the perfect hybrid tool. You get whisking action without all the trapped goo. I think I will have to mail him one.

[@mickvk]

Nice work. I'm very thankful for the recipe and tutorial.

[@CM_Burns]

You are the Sergio Mattarella of your Fried Mozzarella.

[@KirkHMiller]

Chef John, I love your videos! I could listen to you sing these recipes all day! Keep them coming!!

[@saddletramp5000]

Fried cheese? A man after my own heart.

[@nisherdavid]

Who would have thought taking pate a choux aka cream puffs and adding cheese to the dough you would get this beautiful crispy delight. I can't wait to try. Thanks for sharing

[@Schimz2832]

It's Gougères in France. Usually stuffed with Comté (or any granular cheese like Gruyère), bigger and cooked in oven.

[@yvonnebaur4485]

Yes, it's tastier & you don't have to add the salt. Merci.

[@madrahal]

Dear Chef John, I love you. Please keep doing what you do. Love, A very enthusiastic fan

[@SailingIndependence]

Someone please try this recipe with almond flour and let me know how it goes. I would but almond flour is expensive! So yeah, you do it. Lol.

[@lynnwilhoite6194]

Hahahahahaha 😂

[@evamurphy5389]

I think these can be done with vwg.. vital wheat gluten ...

[@MrOccyc]

I made these yesterday and they scooped up and eaten within a few minutes. Great recipe.

[@SunBrohan]

Can you air fry these? If so any tips to not make a mess would be greatly appreciated 😉

[@gigirivers1447]

I came to ask the same thing.

[@austinknight5881]

You can, but the only way to avoid a mess is to drench every surface in oil. Which sort of defeats the purpose

[@SunBrohan]

@@austinknight5881 can you use parchment paper in an air fryer? I figured that might help keep it from sticking either way a coating of oil is better than hot saturation.

[@austinknight5881]

@@SunBrohan honestly not sure, but I doubt your air fryer hits the flashpoint for paper. On the other hand, it will almost certainly dry your paper, so it gets to that weird crackly texture like paper does when baking... and these will absolutely never let the paper go, so your puffs will need a sneaky layer of sauce to hide the paper bits

[@gigirivers1447]

I've made garlic bread ( mozzarella garlic an egg and parmesan) in the air fryer with parchment paper and it didn't stick to the paper. I'm going to try this tonight. I'll try it with lots of oil and with the paper

[@richardowens9061]

A sorbet scoop worked well for me to get consistently sized round balls. Thanks, for the recipe, Chef John!

[@KoRnBaKo]

Don't mind me, I'm just here to give the play button the ol' tappa tappa and an ol' puffa puffa just for good measure.

[@vikimoody8783]

Happy cheese puffs because the chefs are happy. Thanks Chef John for turning another recipe into easy! Can’t wait to make it. And as always, ENJOY!

[@grizzly8859]

"Cause Cracking an egg at 3 feet is fun to do". Yep! and pouring drinks too.

[@maehops]

Thank you for this recipe Chef John. My culinary students loved it!

[@Ayayron_e3]

Anyone else try to guess his rhyme scheme before he finishes? Lol

[@femalegays]

that shit was so annoying lol

[@chaotic_goodness]

I made these last night and used an ice cream scoop to portion them. No need to flip 'em in the oil when they're spherical, they rotate themselves like falafel. Tasty!