Jalapeño-Goat-Cheese Hush Puppies

Ingredients for Jalapeño-Goat-Cheese Hush Puppies

• 130g yellow cornmeal

• 1 1/2 tablespoons plain flour

• 1 1/2 tablespoons sugar

• 3/4 teaspoons coarse kosher salt

• 1/2 teaspoons baking powder

• 1/4 teaspoons bicarbonate of soda

• 120ml buttermilk

• 2 tablespoons beaten egg

• 1 1/2 tablespoons chopped seeded jalapeño chilli

• 110g coarsely crumbled soft fresh goat cheese (about 240ml )

• Canola oil or vegetable oil (for deep-frying)

Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chilli 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 160°C to 166°C 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 191°C oven, 12 to 14 minutes.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.