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Fried Mozzarella Puffs – Food Wishes


hello this is chef john from food wishes
, with fried mozzarella puffs that’s right people love bumpy food especially
when it’s also crispy and produced by frying cheese which is exactly what we
have here as I’m attempting to update and sophisticate the good old-fashioned
fried mozzarella stick and not only are these tastier more interesting and more
fun to eat they’re also much easier and don’t require any breading so with that
let’s go ahead get started by making a very very simple pastry dough which
we’ll start by adding a little bit of butter to this pan along with some cold
fresh water and what looks like a lot of salt but it’s not since we’re gonna be
working with mozzarella which tends to be a little bit bland and what we’re
gonna do here is set our heat to medium-high and as soon as the water
starts to simmer in that butter melts or almost melts we’ll go ahead and dump in
our flour all at once reduce our heat to medium and stir that in with a small
spatula or wooden spoon freakishly small or otherwise and it’s not gonna look
like things are going well when you first start but don’t worry just keep
mixing and stirring and smearing and eventually all the flour lumps are gonna
disappear and it will all eventually pull together and smooth out at which
point all we have to do is cook it stirring for about 2 or 3 minutes and as
we do this that dough’s gonna kind of want to stick to the bottom but because
of the moisture in the dough as we kind of stir in scrape it’s also gonna not
want to stick to the bottom okay so basically the dough doesn’t know what it
wants to do but anyway like I said we will cook that for two or three minutes
scraping and rubbing that pan as clean as we can and then what we’ll do once
that’s been accomplished is quickly remove that from the heat and transfer
it into a mixing bowl where we will let it cool for about five to 10 minutes and
to help that process it’s always a good idea to kind of spread it out and really
all we’re waiting for is for this mixture to go from very very hot to just
very warm which if I had to guess is going to take between five and ten
minutes and then what we’ll do once this is cooled a bit is season it up with
some freshly ground black pepper along with the obligatory sheikha
cayenne and then we will add one large egg from
a distance of about three feet so that the yolk breaks when it hits and by the
way that last instruction actually serves no practical purpose it’s just
something fun to do and then to finish this what we’ll do is take a whisk and
mix this until it all comes together to form a very soft very very sticky dough
and fair warning when you first start doing this it’s gonna look like
something went tragically and horribly wrong
but don’t worry just keep mixing and eventually it will all come together
literally come all together as in it will all come together stuck inside your
whisk and that’s how you’re gonna know it’s done and then once that happens
we’ll take a spatula and clean off our whisk into the bowl which is by far the
hardest part of this whole recipe and it is a lot faster if you kind of bang the
whisk on the bowl but then you’ll probably have little pieces of dough
stuck to your wall and ceiling so I’m just gonna go with the spatula so we
will clean off our whisk and then give that one last mix with the spatula to
make sure everything’s beautifully smooth and then what’s gonna happen next
once we have that all together in one lump and we’ve scraped down the sides of
our bowl the best we can is we’re gonna cover this in plastic and refrigerator
for about an hour before we add our cheese which is why we’ll wrap it with
the spatula and while that’s chilling we can go ahead and make our marinara sauce
dip which is simply going to be some prepared marinara sauce that we will
accessorize with the following ingredients some dry oregano some red
pepper flakes if you want it spicy which we do we will also do a little splash of
balsamic vinegar and then last but not least one anchovy fillet or as we call
it around the office Italian msg and then what we’ll do is go ahead and give
this a stir and we will bring this up to a simmer on medium heat and that is
pretty much gonna be it other than giving it a stir or two we’ll just let
that simmer for about 10 minutes and then we can turn it off and just keep it
in a warm spot until we’re ready to use it and it is kind of nice if the sauce
is served warm but room temperature is totally fine okay so our sauce is done
and then assuming our dough is chilled we’ll go ahead and pull that out and we
will finish this off by grading in a relatively large amount
of low-moisture mozzarella cheese also known as not the good mozzarella cheese
okay for this recipe to work we really have to use the firmer drier stuff which
means that beautiful fresh creamy mozzarella is not going to work here and
by not work I mean explode in the oil so this time we’re gonna let you buy the
cheap stuff and for heaven’s sake grate it yourself
okay cellulose dust is not on the ingredient list so we’ll go ahead and
grate that in and give it a mix with the spatula
and what’s kind of funny here is we’re adding so much cheese this recipe
actually shouldn’t work but somehow it does and then once we’re sure that’s
been mixed in and distributed evenly we’ll scrape our spatula down with a
spoon and then grab a second spoon since that’s how I like to get this dough into
the oil okay so we’ll take some with one spoon and then if we want we can kind of
shape it with the other into sort of an oval shape which by the way is
completely optional since it’s been my experience no matter how carefully you
shape these they all kind of look the same once they’re fried which I will
prove later and then what we’ll do once we have the amount in shape we want this
carefully transfer that into some 350-degree oil which by the way mine
wasn’t I was inpatient and it probably was just
over 300 and the problem with that especially if you’re trying to get away
with just a couple inches of oil is that it can and will stick to the bottom
although it usually will release easily with a little nudge
but anyway what we’ll do is fry that for about two or three minutes or until
browned and crispy and for this test I’m just doing one but you can easily do
four or five or six at a time and other than going by the appearance one way you
can tell these are done is that you’ll see little tiny pieces of mozzarella
poking up through the surface which I was trying to show you by flipping this
over but it wasn’t working okay you’re gonna kind of see it here as I lift it
out and that’s it will just drain that for a minute on a napkin or paper towel
at which point it’s ready to enjoy and if these are still hot or even warm when
you break it in half and pull it apart you’re gonna get that super sexy string
cheese effect which everybody loves especially the kids and crispy texture
and stretchy visuals aside these things taste like a beautifully creamy hunk of
warm melty mozzarella cheese so other than the oil temp
that was my very successful test and I
proceeded to fry for more intentionally not spending any time shaping them okay
I’m pretty much just scooping some of the dough and pushing it off with the
other spoon and other than making sure your oils at the right temp the other
thing to be careful of is not to drop these on top of each other okay after a
few seconds that surface will seal and you’ll be fine but when you drop another
one in make sure there’s not one right under it and like I said earlier we’ll
fry these for about two to three minutes and of course the exact times gonna
depend on how much dough you spooned in so you’ll have to observe and adjust I
mean you guys are probably Jimmy Gees of how long to fry your cheese but about
three minutes is a good guess or just fry them until they look a little
something like this and of course is the one frying any little random bits of
rogue dough that fall into the oil you are allowed to eat mmm
micro puffs and as you can hopefully see even if you don’t shape these they still
come out looking quite nice and very very enticing although for comparison
purposes I did fry four more after these taking the time to shape them as
carefully as possible and while they do maybe look a little more uniform those
four in the front do not look that much differently than those four in the back
we fried before these so the point is do not stress trying to get these perfect
going into the oil and then because this is an Italian American appetizer we are
required by law to garnish with a little bit of parsley and that’s it these are
now ready to officially enjoy which I would have loved to do right away so the
cheese was still stretchy but I didn’t I took way too many pictures so these cool
down and I didn’t get the sexy cheese stretch but that’s fine even at room
temp these are still amazing especially dipped in that extra flavorful slightly
spicy sauce and even though my brain knew these weren’t stretchy my fingers
did not get the message so I kept trying to pull it apart to stretch it but even
though these weren’t visually stretchy the insides are still beautifully creamy
and they really do taste like you’re eating a piece of crispy fresh
mozzarella cheese although somehow unlike eating a chunk of fried
mozzarella thanks to our French pastry these are actually very very light in
texture hence the name puff oh and I should mention if you’re doing
a large amount you can reserve the ones you fried in a warm oven and they hold
beautifully so something to keep in mind but anyway that’s it what we’re calling
fried mozzarella puffs if you like fried mozzarella sticks but don’t enjoy all
that messy breading and associated gunked-up fingers you are absolutely
gonna love these which is why I really do hope you give them a try soon so
please follow the links below for all the ingredient amounts a printable
written recipe in much more info as usual and as always enjoy you

Randall Smitham

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100 COMMENTS

  1. Ragib Perwez Posted on January 22, 2020 at 10:00 pm

    Don't know why i am watching it and pretty sure i won't ever make it, yes consuming my daily dose of content

    Reply
  2. Csyk Posted on January 22, 2020 at 10:05 pm

    The liltiest youtuber ever.

    Reply
  3. Graph Guy Posted on January 22, 2020 at 10:06 pm

    You crack me up …. from about 3 feet up! Haha

    Reply
  4. craig c Posted on January 22, 2020 at 10:08 pm

    Make sure the egg yolk breaks on impact. LOVE THAT!

    Reply
  5. Robin Hall Posted on January 22, 2020 at 10:12 pm

    HAHAHAA! This is fun and so are you!

    Reply
  6. Cat Swambo Posted on January 22, 2020 at 10:29 pm

    I am very short…. I now have to stand on the kitchen stepladder to add the eggs… sigh

    Reply
  7. BattleBornDmax Posted on January 22, 2020 at 10:32 pm

    The gate of your voice is very irritating.

    Reply
  8. Farva Car ramrod Posted on January 22, 2020 at 10:32 pm

    Hi chef John was wondering if you sell your recipes on a disk with videos

    Reply
  9. oakley smoker Posted on January 22, 2020 at 10:48 pm

    They weren't that good tbh. Even after adding extra salt and spices.

    Reply
  10. Shax Posted on January 22, 2020 at 10:54 pm

    Want want want… NOW… Feeeeeeed me!!! 🙂

    Reply
  11. zimbraben Posted on January 22, 2020 at 10:55 pm

    I want some of these. I want some of these and I want them NOW.

    Reply
  12. P aul Posted on January 22, 2020 at 10:55 pm

    the way you ton every end of the sentence the same way is quiet annoying tbh

    Reply
  13. nadav Posted on January 22, 2020 at 10:59 pm

    You seem like a fun person but for the love of God, stop ending your sentences in the same tone it's unbelievably annoying

    Reply
  14. C0c0nutSky Posted on January 22, 2020 at 11:00 pm

    this, but with potato instead of dough

    Reply
  15. Cosmic Posted on January 22, 2020 at 11:05 pm

    The intonations of your speech really bother me for some reason. I like the content though!

    Reply
  16. JAMES LI Posted on January 22, 2020 at 11:20 pm

    EEEEEEEEEEEEEEEEEEEEE

    Reply
  17. FireCracker3240 Posted on January 22, 2020 at 11:24 pm

    Chef John: Anchovy Filet = Italian MSG
    Me: Anchovy Filet = Hairy Fish. That's fish. WITH HAIR.

    Reply
  18. KuronoK Posted on January 22, 2020 at 11:26 pm

    The guy is pretty much doing a deep fried "Pão de Queijo"

    Reply
  19. halffulltome Posted on January 22, 2020 at 11:49 pm

    I see the thumbnails and the food LOOKS good. And I click to WATCH the video. But I just can’t take his weird UPWARD inflection, in the second or third to last word in EVERY phrase. It’s weird AND annoying. Why do you insist ON doing that?

    Reply
  20. Matt Posted on January 22, 2020 at 11:58 pm

    Diced jalapenos sound good in that

    Reply
  21. LaMorgan Smith Posted on January 23, 2020 at 12:10 am

    Can you do a jalapeno cheddar variation with this recipe??

    Reply
  22. Christian stiltner Posted on January 23, 2020 at 12:12 am

    Pat€ choux

    Reply
  23. Oliver Jeffries Posted on January 23, 2020 at 12:23 am

    These are savoury bengiets, I used to make these with cheddar cheese and put them in tomato soup!! Mozzarella is a great call! 100% will be making these

    Reply
  24. Daimon Verlies Posted on January 23, 2020 at 12:25 am

    The cadence to his speech is driving my girlfriend and I nuts. 😣

    Reply
  25. Winky Toro Posted on January 23, 2020 at 12:27 am

    My food wish is for something I can have for lunch at work. I would love a lunch box episode

    Reply
  26. poppykok5 Posted on January 23, 2020 at 12:33 am

    well DARN…"Fried Mozzarella Puffs" would probably make ME p u f f ….bummer

    Reply
  27. Marvin Martian Posted on January 23, 2020 at 12:41 am

    I'm new here. Interesting voice inflection.

    Reply
  28. lana Posted on January 23, 2020 at 12:43 am

    New here and no hate but wondering why does he talk like that? With that inflection.

    Reply
  29. Slobin Hood Posted on January 23, 2020 at 12:45 am

    Chef John,
    I really can't deal with popping it in the fridge for an hour.
    I am busy

    Reply
  30. Lily Posted on January 23, 2020 at 12:53 am

    Who skipped to the end? 👀

    Reply
  31. spacehead74 Posted on January 23, 2020 at 12:54 am

    I made these today. I wound up rolling the beignets in seasoned, coarse breadcrumbs and producing bite-sized balls (lol). Great recipe, chef.

    Reply
  32. teambeining Posted on January 23, 2020 at 12:56 am

    I’ll need to multiply this recipe by 10 for my house. Fried cheese is no joke.

    Reply
  33. TPD3 J. Posted on January 23, 2020 at 1:16 am

    That royalty free music -_-

    Reply
  34. k c Posted on January 23, 2020 at 1:16 am

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

    Reply
  35. RZR King Posted on January 23, 2020 at 1:20 am

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

    Reply
  36. Jon Fortin Posted on January 23, 2020 at 1:26 am

    Prepared marinara. Preparinara.

    Reply
  37. RosetheLourdes Posted on January 23, 2020 at 1:46 am

    I won’t be making these, but I watched the whole video because the narration kept me entertained 😂

    Now I’ll go find a recipe I’m not too lazy to make!

    Reply
  38. RosetheLourdes Posted on January 23, 2020 at 1:47 am

    When you said “…too many pictures…” left the food cold! #relatable 😂

    Reply
  39. A Sperm Whale 69 Posted on January 23, 2020 at 1:49 am

    I love the way he talks. He should narrate a book. "*In Chef John's voice* It was the best of times it was the worst of times…"

    Reply
  40. daryl Ingram Posted on January 23, 2020 at 1:50 am

    I'm going to try this with diced jalapenos for super bowl Sunday

    Reply
  41. Cali Conservative Posted on January 23, 2020 at 1:58 am

    Wish you didn’t talk like you do your recipes look good but I can’t stand to listen because of the way you carry on like it’s one never ending sentence.

    Reply
  42. Rahim Pullom Posted on January 23, 2020 at 2:18 am

    I love this guys content but I can't stand his speech pattern.

    Reply
  43. DJDailey Posted on January 23, 2020 at 2:25 am

    You’re awesome, but sound like you’re related to Glenn from that superstore show

    Reply
  44. Daniel Barnett Posted on January 23, 2020 at 2:26 am

    Why do you pause so many times

    Reply
  45. Andy P. Posted on January 23, 2020 at 2:31 am

    Would fresh mozzarella work at all?

    Reply
  46. michelle logreco Posted on January 23, 2020 at 2:34 am

    Yummy!
    I love your recipes!!!
    Thank you!

    Reply
  47. mikefromthelake Posted on January 23, 2020 at 2:47 am

    Very nice chef john bravo!

    Reply
  48. ERIKA DOWDY Posted on January 23, 2020 at 3:00 am

    Ive seen a smaller wooden spoon, believe it or not!
    Once, in an Asian video

    Reply
  49. Sara Johnson Posted on January 23, 2020 at 3:02 am

    Chef John can the base be used for sweet as well like a mini apple fritter ?

    Reply
  50. earlene wallace Posted on January 23, 2020 at 3:02 am

    They look delicious and way cool 💗

    Reply
  51. pigreenk07 Posted on January 23, 2020 at 3:03 am

    We luv u chef John!

    Reply
  52. Suzie Paris Posted on January 23, 2020 at 3:09 am

    WHERE HAVE YOU BEEN??

    Reply
  53. Suzie Paris Posted on January 23, 2020 at 3:10 am

    I love puffy food

    Reply
  54. Pip's Place Posted on January 23, 2020 at 3:10 am

    So like a choux covered mozzarella stick

    Reply
  55. Suzie Paris Posted on January 23, 2020 at 3:16 am

    What brand of pan to deep fry..is that a ceramic cast iron?

    Reply
  56. Suzie Paris Posted on January 23, 2020 at 3:17 am

    Oh gosh yummy

    Reply
  57. Sadarsa Posted on January 23, 2020 at 3:18 am

    i stopped listening to WHAT he was saying and just started listening to HOW he was saying it. It's really weird. His vocal patterns are like a roller coaster. At the beginning of his sentecnes he starts deep, then his voice rises and comes back down… even his words speed up and slow down with his tone.
    Rewatch the video and ignore what he's saying and just listen to him…. it's trippy as hell.

    Reply
  58. RC Bustanut Posted on January 23, 2020 at 3:25 am

    Things not to watch past 10pm @ night!! 😆…… Specially when you are on an intermittent fasting diet 😂

    But dang, they do look amazing, may just have to try these out.
    FYI, your flawless prime rib method is amazing. Had a coworker who is paranoid of trying to cook anything out of his comfort zone try it out and he then sent me pics of how he nailed it lol. Keep up the great work 👍

    Reply
  59. hermex Posted on January 23, 2020 at 3:40 am

    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!

    Reply
  60. komreed Posted on January 23, 2020 at 3:40 am

    Can I use cornstarch instead of flour? I’m gluten sensitive

    Reply
  61. jay cutty Posted on January 23, 2020 at 3:42 am

    Im too lazy, too much work

    Reply
  62. billy joek Posted on January 23, 2020 at 3:43 am

    nice. Im vegetarian.

    Reply
  63. Beenie Posted on January 23, 2020 at 3:48 am

    I found the legendary Cheff John! I've heard so much about him from pretty much every food channel I'm subbed to lol, he's like a myth!

    Reply
  64. Curtis McPhee Posted on January 23, 2020 at 3:49 am

    Every sentence sounds like question. Its infuriating.

    Reply
  65. TheRockdoctor54 Posted on January 23, 2020 at 3:50 am

    so they're hush puppies, just with a different flair than Southern

    Reply
  66. DeeDee Redeemed Posted on January 23, 2020 at 3:51 am

    His voice over is soooo funny😂😂😂

    Reply
  67. Eva Light Healing Posted on January 23, 2020 at 4:01 am

    Mmmm micro puffs and Italian msg lol

    Reply
  68. Kristina Premachuk Posted on January 23, 2020 at 4:13 am

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

    Reply
  69. Frank Biondo Posted on January 23, 2020 at 4:15 am

    New item to add to our SB54 snack menu. Thank You Chef John! GO CHIEFS!!!

    Reply
  70. Suman Bandopadhyay Posted on January 23, 2020 at 4:22 am

    Hilarious commentary..loved every bit of it..
    Simple and nice snack..

    Reply
  71. Linzi Johnson Posted on January 23, 2020 at 4:30 am

    I don’t even eat most of what you post (vegetarian) but I LOVE your vids. So creative and they make me laugh. Thank you!

    Reply
  72. Ruthie Posted on January 23, 2020 at 4:32 am

    Can you make homemade mozzarella?

    Reply
  73. Jake Gittes Posted on January 23, 2020 at 4:32 am

    So how long has it been since the last appearance of the "freakishly small wooden spoon?"

    Reply
  74. f364 Posted on January 23, 2020 at 5:09 am

    “The dough doesn’t know what it wants to do”

    Ah yes, the dough can think

    Reply
  75. M. R. Posted on January 23, 2020 at 5:13 am

    Italian msg… 🤢🤮

    Reply
  76. Daniel Graves Posted on January 23, 2020 at 5:25 am

    Would this work with almond flour?

    Reply
  77. Al Bundy Posted on January 23, 2020 at 5:49 am

    That is one small spoon…

    Reply
  78. jason gideon Posted on January 23, 2020 at 6:05 am

    Use hands for mixing 😑😑

    Reply
  79. Paul Dominguez Posted on January 23, 2020 at 6:43 am

    Good recipe, good video, but weird vocal inflections grate on my nerves.

    Reply
  80. Karashote Posted on January 23, 2020 at 6:44 am

    your speech pattern is so alien. such strange pauses

    Reply
  81. El Posted on January 23, 2020 at 7:07 am

    The guys voice is really annoying

    Reply
  82. Thicco Posted on January 23, 2020 at 7:26 am

    Why is his voice sooo annoying and soothing at the same time?

    Reply
  83. everythingsawesome Posted on January 23, 2020 at 7:44 am

    This recipe is bad.

    Reply
  84. Lemonsausage Posted on January 23, 2020 at 7:51 am

    Narrator, please learn how to read scripts properly. Your low-high-low voice change is more hurtful than knifes scratching a plate. Sincerely, a voice counselor.

    Reply
  85. PiggySaysOmNomNom Posted on January 23, 2020 at 8:01 am

    Can You do something with tilapia? I got a few packs of it in the freezer from Walmart and was wondering if they could go well in a stew.

    Reply
  86. Tweek the Geek Posted on January 23, 2020 at 8:52 am

    I always forget about this channel completely, and then youtube recommends one to me. This guy starts in with his incredibly hard to listen to inflection and I remember everything.

    Reply
  87. dima nest Posted on January 23, 2020 at 9:26 am

    can you make rye bread in one of your videos.

    Reply
  88. BeastIzzy Posted on January 23, 2020 at 9:43 am

    Why does this guys sound like he is running out of breath every time he finishes a sentence? Its honestly very annoying

    Reply
  89. msb358 Posted on January 23, 2020 at 10:42 am

    My family's going to love this!! Thanks, Chef John!

    Reply
  90. Karina Holm Posted on January 23, 2020 at 10:57 am

    Idk why but I cant stand how this guy talks

    Reply
  91. Halinspark Posted on January 23, 2020 at 11:17 am

    So…choux paste mixed with shredded cheese?

    Reply
  92. Nyambui Posted on January 23, 2020 at 11:19 am

    Please show us what to do with the rest of the anchovies.

    Reply
  93. Michael Tiefenbach Posted on January 23, 2020 at 12:14 pm

    Heheheheh, these are cool. They are like a distant cousin of your other favorite cheese puff; gougeres.

    Reply
  94. Martha Guerrero Posted on January 23, 2020 at 12:15 pm

    "This dish is looking so delicious I tried to cook"

    Reply
  95. Smesy Posted on January 23, 2020 at 12:29 pm

    Chef John, can you tell me why you made dough on the stove? And what that method is called? Jw…

    Reply
  96. neloangelo771 Posted on January 23, 2020 at 12:34 pm

    Man his voice tone for his sentences are always exactly the same! It's so strange! I've never heard anyone speak like this lol. Every sentence ends on the same high to low pitch switch.

    Reply
  97. bigj2637 Posted on January 23, 2020 at 3:21 pm

    So you’re saying the dough is female?

    Reply
  98. C**** J******* Posted on January 23, 2020 at 3:26 pm

    Pardon me, do you have any grey poupon?

    Reply
  99. ErinCM TheMC Posted on January 23, 2020 at 3:34 pm

    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!!! 💗💋💖

    Reply
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