Fried Mozzarella Puffs

These are amazing. We kept some warm as suggested, and it was great. We didn't make the sauce out of laziness, but they are so crispy and delicious.

These are fabulous! My oil was probably too hot because it took much less than 2 or 3 minutes to cook, but I went by the color on the outside and they were done. The taste and texture are unique yet comforting! Like, if mac 'n' cheese and a mozzarella stick had a baby! Delicious. Next time I'll double the batch; there are just 2 of us but we ate them in record time. I've been a longtime fan of Chef John, and the video helped me know I wasn't doing it wrong when it felt like I was.

I made them with almond flour and they were really good. I threw a little xanthan gum in to thicken the batter.

I had a dinner event and made this as an appetizer, super easy and I didn't have a single one left within 5 minutes! I made a second batch with almond flour as a gluten free option but they weren't as good as Chef John's recipe.

I made them according to the recipe for dinner and they were amazing! They were ever so slightly too salty for my taste but i will adjust and make them again. They were so crispy and tasty.

I made this tonight, with no changes to the recipe. They are fantastic. Wife and daughters all loved them. My wife and I liked the sauce. One daughter liked it, one didn't. Great recipe. I will definitely be making this again...several times.

I made these without modifications in an air fryer.

It was AMAZING!!!

Way too salty. But over all good. I'll try again with less salt and ranch dip.

I followed the recipe for the puffs exactly and they are very light and crispy and taste great. I would definitely make them again but I would add basil or Italian seasoning to make them more flavorful. I didn't make the sauce. I just served them with spaghetti sauce. I will try the jazzed up version next time. Chef John always has great recipes!

I wondered whether I should give this a 5 star because I only ate two! The family ate the rest of them (asking for seconds) so since they loved them...5 stars it is. My comments are that he is 100% right when he says that when you add the egg it will look like something went tragically wrong. Even though I was aware of that fact I had my doubts. I ended up using a combination of spatula to mash and smash and whisk to...whisk. Eventually the dough came together. Lastly, I dispensed with the two spoon football method and used my hands to form the dough and dropped them in with a slotted spoon. I made different sizes and the really small ones (3 peas size) were not liked as much. So, I made inch to inch and a half tubes and they were the best received. One note for everyone. Get your oil up to temp of the puffs will sink to the bottom and stick there. I had this problem at first but once the oil was to temp it solved itself. It is on the unanimous remake list.

I followed the directions exactly and they were Perfection thank you so much for this recipe Chef John

These were so easy to make and super tasty. I did add a couple ounces of extra cheese because why not. They were totally delicious. I’m absolutely making it again.

These little things are awesome. As someone relatively new to cooking, I've never deep-fried anything before, but these were super easy to cook. I might try this recipe with other cheeses some day just to see how it comes out. Only thing I changed was that I doubled the ingredients. The amount of dough that came from the list here made enough for about 4 balls, not 8, but I may have just been making them too big. Either way, they taste amazing.

These were delicious! I only had salted butter, so I would decrease the amount of salt added if I used salted butter again next time,. These are way easier to make than traditional mozzarella sticks! Very tasty!

Followed the recipe exactly except I did them in the air fryer! Light and crispy.