Jalapeño-Goat Cheese Hush Puppies
Servings: about 181 cup yellow cornmeal 1 1/2 tablespoons all purpose flour 1 1/2 tablespoons sugar 3/4 teaspoon coarse kosher salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup buttermilk 2 tablespoons beaten egg 1 1/2 tablespoons chopped seeded jalapeño chile 4 ounces coarsely crumbled soft fresh Montchevré goat cheese (about 1 cup) Canola oil or vegetable oil (for deep-frying)
Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.
Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm until crisp in 375°F oven, 12 to 14 minutes.
…..with thanks from bonappetit.com
Appetizer | Goat Cheese | hors d'oeuvres | snack