Fried Mozzarella Puffs - Food Wishes 

Can you use almond or coconut flour?

@@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.

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!

WoW, you have the shirt..lmao Nice

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.

That's my favorite part of these videos.

Right lol

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

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

Agreed

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

We are all that dough.

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

Omg lol

Choux dough do be like that.

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

YSAC is improving while this clown is going down! XD

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

@@rocketsfancheif me too!

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

@@madthumbs1564 that's mean

Damn, perfect.

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

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

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

Marvelous Flim ikr 😂

mkyker happy birthday to your twins 🥺💜💜💜

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

Happy birthday 🎉🎂🎉 twins 🎈

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

right!

Love it lol

Relatable. :)

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

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

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

@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!

@@jaredf6205 his cadence drives me nuts!

"Chef?" Dude makes snacks

I read this in his voice.

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

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

Yep...me too..love Chef John♡

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

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

What do you enjoy about the way he narrates?

@@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.

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.

There are many great cooking channels on RU-vid, 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. 😂

So, how's your 2020 working out?

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

He doesn’t do it in earlier vids

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.

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 RU-vid recommendations were persistent, and I've watched so many of his videos by now that I hardly notice it anymore.

@@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

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

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

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

Loved that! I gotta remember that.

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

@@sherrierutherford7869 🤣

@Marlana Riley it was tasty 🙂

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

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

He's the master of understatement

Laughed out loud at that one!

These look like they should have chicken inside.

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

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

There is for the lactose intolerant

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

'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.

that shit was so annoying lol

Hahahahahaha😆

Thems is fightin words round these parts

.... "gate?" So you're rude AND illiterate?

Mary Sanchez yeah totally illiterate. I can’t read or write.

Hahahahahaha 😂

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

Go 49ers

@@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.

Marlana Riley Thank you! 😊

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

*shapes into Dracula fangs*....lol

"Little pot about choice"? or Pate' a' Choux?

Hahahaha... boiled flour and butter. Some days my spell checker is the bane of my youtube exsistance! However it all looks good and I bet it tastes even better.

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

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

I just wrote the atchoo joke to my friend and linked this video.

Yes it would. These are just gougeres but with mozzarella. Use Gouda, cheddar or gruyere for a more flavorful puff.

@@sjagoeffy Yes, that rings a bell. Thanks!

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.

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.

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

Put a dusting in anything and everything. How I started 🤪

Welcome to the club! You are now one of us!

Kimberly Robinson LOL....

Ettore Namias already on it!

I was prescribed aciphex (which causes cancer) for GERD which was caused by VIOXX. I feel like Cayenne helped me become independent of drugs / antacids.

Droog II ewwwww. Stop.

😂😂😂

Laughing.... so of course, you do the only logical thing and visit a website that cooks everything you can't have for a while... hope you continue your fast! You've come too far to stop, but if you slip, get back up and continue!

You're not a New Yorker.

So mozzarella puffs are Chef's food version of "happy little trees?" I love it.

The rise and dips in speech is called intonation.

I came to ask the same thing.

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

@@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.

@@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

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

That's just you cookin'.

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

it's a French thing

Why wouldn't you????

I found it weird at first but now I find it weirdly relaxing. Stick with him and you'll be falling asleep to a playlist of his videos in no time.

@Arran Mara That may be true for you specifically, but that doesn't make it true for everyone.

@@xx00zero00xx of course, that's true with everyone about everything. Using your own judgement is still an option no matter how broad a statement I make. What I'm doing is called being nice and positive about something.

@Arran Mara Being nice and positive doesn't result in the nicest and most positive outcome. It just makes you think you're doing something good and makes people more comfortable around you.

@@xx00zero00xx what the hell does this have to do with any of this? You're taking this far far too seriously. The statement may be generalised but I assume usually that adults can make their own decisions based on their own experiences so how precisely I word things won't be a big deal. Me being nice and positive in this one insignificant context doesn't mean I always employ niceness or positivity. In fact I've been accused of being incredibly cynical quite a lot in my life. Being nice is not always what produces a preferred outcome, true, and positivity cannot always be employed effectively and that's fine. We attune to our surroundings and react appropriately. Niceness IS a goal for me personally though, if I can use it then I'll try to, even though it's not always natural for me. I'm sorry that me responding this way bothered you so much and I'll try to bear your feedback in mind in future and be less nice. Have a nice day!

You've never made popovers then

@@robingagan6288 Well, I have, but I'm not sure what popovers have to do with pate a choux. I was really just busting Chef John's chops for potentially making a mess. Typically, pate a choux is done in a sauce pan with a wooden spoon (or weapon of choice). I was just envisioning myself making a mess if I did it in a shallower pan with freakishly small spoon. Like I said, it just looked weird (but in a good way).

@@michaelb2999 well lah Dee dah

@@robingagan6288 You seem cranky. Someone must've peed in your popover batter. Hope you have a better day tomorrow.

@@michaelb2999 I just dont care for pretentious people