DEEP FRIED MOZZARELLA CHEESE BALLS | SAM THE COOKING GUY

hey how about we make some mozzarella balls what are you talking about wait you'll see it's gonna be fantastic there is a part of the country that refers to mozzarella's mozzarella and i'm hoping that that only exists in and around new jersey where the sopranos was where they say mozzarella and one of my favorite comedians arty lang sang a song about mozzarella balls that we probably couldn't play or it would get claimed and that's okay we're thinking about him in that song but so what you do it's very simple this is so easy it's nuts you take these little bocconcini fresh mozzarella balls sorry fresh mozzarella balls you do the dredging thing the flour the egg the panko the egg the panko then you deep fry them and then you pop them like the most delicious little cheesy melty balls ever oh and we'll make a little sauce to go with them just because we can and should who's ready for mozzarella balls here we go in front of me is your classic breading station lineup flour egg crispy bread crumbs and i always use panko first here then here then here so a couple things first let's season our flour some nice chunk of salt and pepper and mix that perfect and to make the panko more interesting we're going to add what is this everything bagel season everything bagel seasoning young chance well done a little more and now it's as simple as this we take a mozzarella bowl let's do a few of them at a time shall we and they go to the flour we get them coated the flour helps the eggs stick shake off as much flour as you can oops come back a little shiva and until they go to the egg do it the same with all these guys they get mushed around in the egg enough to get them all covered don't they look like little uh pieces of marshmallow exactly what i was thinking yeah especially with the flour on them they have that that uh powdery sort of that yeah yeah yeah so then the egg comes off and into the panko we go and then we'll use our dry hand to try and mush them around like this and once they start to get covered you're good doesn't have to be 1 000 perfect at this point because we're going back in for a double once more in here somebody remind me to get bigger bowls deeper wider we do this quite a lot and i hate these bowls for this all right and then back we go in here for our last time eggs ookie by the way max the only way to do this would be with your hands i mean i suppose i could wear gloves but the only person that would be happy with that would be you i'm not doing that all right so when they look like this nicely coated take them off we'll just pile them up on our plate over here and we'll continue try not to miss a spot like i just did just continue max will play some music to help this all go [Music] beautifully there they are gorgeous aren't they so into the freezer they will go for 30 minutes if you drop them in the hot oil right now you know what's going to happen they're just going to go and leak out everywhere oh they still might leak in fact the couple probably will just to piss me off but most of them should be fine 30 minutes but in that time we're going to make a little dipping sauce so don't go away so this will become a little dipping sauce a shot of avocado oil and some hey some finely diced onion let that do its thing for maybe two minutes we just want it to start to soften and when it's there we give it a little garlic like this that was two nice cloves and by the way keep your eye on this because something significant is going to happen [Music] i think by the time i'm done i have about a dozen of them in fact two vintage ones i've never seen before that i don't know if i can give them away yeah i feel like it i feel like i'm gonna be on cbs sunday morning in five years for having the largest z original xylis garlic press collection all right we're ready for two more things one of them is going to be some tomato paste or tomato paste like that for some real good richness and you know when it hits sorry for the noise when it hits the heat like that it starts to do really great things and for extra better tasting sauce some anchovy paste and before people start to freak out like it's gonna be fishy it's gonna be awful it's not anchovy paste is just adds a gorgeous umami layer of flavoring so let it do its thing for just a bit just start to toast up a tad and as the baby bubbles begin to become apparent we're gonna put in one of my new favorites pasata or tomato puree it'll sound like this and it will look like this gorgeous and i'm going to make a little bit extra because i have a need for it in an upcoming episode might as well kill two birds with one stone max how do you say that in cantonese you sure are now very good action holy geez louise nice what a mess why me why me oh god this doesn't happen to rachel ray does it now it's all okay that's the hot spot a crazy hot spot right here should we prove it so i'm going to move this pot to its opposite side right here it's no difference really i don't think in the heat until you see this happen oh there it is oh god except i don't want to be splattered with tomato sauce so a little salt and pepper i always love giving an extra little squeeze of oil for some more richness [Music] and this we're just gonna let do its thing now come to a little simmer bubble away and then turn it down and then we're ready for the mozzarella balls when you see me next they're coming out of the freezer and we're frying them all right these guys have been in the freezer let's drop them in our basket of course you could put them in a little pot with oil a little pan i'll throw a couple more in and buy a couple i think i mean four and down they'll go like this love that love that so it'll probably be in there a minute to a minute and a half or two minutes just enough to get pretty i mean it's not like they got to cook all the way through or anything right boys pretty gonna be pretty great look they're starting you see little cheeses coming out that's okay we're gonna pull them in a second and plate them all right let them drip for a sec oh my gosh oh my god they're going to be amazing i could get the extra oil off i'll put them on a paper towel on a plate get our next batch in and down we go and these guys are gorgeous so here's what i'm going to do let them drip you guys can go to the other side and set up let's get them on a plate all right so let's take our guys and put them down oh my gosh look at them who's in love anybody in love yes okay just get the rest i honestly kind of love some of this cheese is squeezing out the edges you know why because you you look at it you know exactly what's inside these things what do you think you do i suppose it could be mayo that would be creepy as oh boy i knew that was gonna happen there we go all right now our sauce right our sauce is going on this little guy and it's all ready it's warmed up i'm gonna put a little fresh chopped parsley in give it a stir and plate it or boil it i guess i'm bowling this right i'm cast iron potting it there we go damn who wants to eat 10 of them all right so we need to try one let's see if we can do this first shall we just give this guy a little pull oh he's dripping and he's doing this he's looking gorgeous you don't have to do this in fact they're really more like one biters but why the hell wouldn't you want to because it is so ridiculously fun all right well let's try this bite so now i'll wind i'll wind a wind i'll give myself a little dip and we eat you know i may not have made enough for us damn crispy chewy cheesy the bagel seasoning is fantastic but what's really fantastic are the anchovy in the sauce you'd never know it was there you just know it's delicious wow please make them please have you gotten your email about the knives yet because it just came the list is out people are buying honestly like crazy anyway thanks for hanging with us thanks for being here uh if you dig this sign up subscribe hit the notification bell and let us know what you'd like to see us make because really we're here for you well mostly i'm here for you max is hmm sort of here for you kind of here for himself chance though he's here for chance nation right you

Channel: SAM THE COOKING GUY

Views: 553,249

Keywords: sam the cooking guy, cooking, sam cooking, mozzarella, mozzarella balls, deep fried, fried mozzarella cheese, fried cheese, deep fried cheese, cheese, sam the cooking guy cheese, sam the cooking guy fried cheese, cooking fried cheese, cooking cheese, fried cheese balls, cheese balls, sam the cooking guy cheese balls, deep fried mozzarella cheese balls, deep fried mozzarella, deep fried mozzarella cheese balls sam the cooking guy

Id: hrSO7Da6-P4

Length: 10min 59sec (659 seconds)

Published: Mon Apr 12 2021

Reddit Comments

[u/RumouredCity]

Funny Enough Mozzarella Balls is what they called Max in College. Ol' Mozzarella Balls

[u/Anc2014]

What type of oil is best to use for the deep frying?

[u/EThompCreative]

I read this as deep fried monkey balls