Jalapeño-goat-cheese Hush Puppies
From mrcooksalot 13 years ago
- 30 min to make
- Serves 5
Great with fresh fish
Ingredients
- 1 cup yellow cornmeal shopping list
- 1 1/2 tablespoons all purpose flour shopping list
- 1 1/2 tablespoons sugar shopping list
- 3/4 teaspoon coarse kosher salt shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/2 cup buttermilk shopping list
- 2 tablespoons beaten egg shopping list
- 1 1/2 tablespoons chopped seeded jalapeño chile shopping list
- 4 ounces coarsely crumbled soft fresh goat cheese (about 1 cup) shopping list
- canola oil or vegetable oil (for deep-frying) shopping list
How to make it
- 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.
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