Jalapeño-Goat-Cheese Hush Puppies
Crispy cornmeal hush puppies studded with spicy jalapeños and creamy goat cheese. These Southern-inspired fritters make a delicious appetizer or side dish.
Ingredients
- •1 cup yellow cornmeal
- •1½ tablespoons all purpose flour
- •1½ tablespoons sugar
- •¾ teaspoon coarse kosher salt
- •½ teaspoon baking powder
- •¼ teaspoon baking soda
- •½ cup buttermilk
- •2 tablespoons beaten egg
- •1½ tablespoons jalapeño chile
- •4 ounces soft fresh goat cheese
- •4 cups canola oil
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
25 min
