½jalapeñoseeded, and finely chopped (or you can use your favourite chilli pepper depending on how spicy you want it)
4ounces(115g)goat cheesecoarsely crumbled, about 1 cup
canola oilfor deep-frying
Whisk together the dry ingredients in a medium bowl.
Whisk together the buttermilk, egg in another bowl.
Add the goat cheese, the chopped jalapeño to the dry ingredients, along with the wet ingredients. Stir well to form a thick batter.
Preheat a medium–large saucepan, filled half-way with canola oil, to 350°F.
Spoon 1 tablespoon of batter into the hot oil (carefully!).
If the batter is too loose and spreads in the oil, add to the remaining batter 2 tablespoons more of fine cornmeal to the bowl and stir. The batter should be thicker.
Once you get the right consistency, you can fry 3–4 hush puppies at a time.
Fry them for about 3 or 4 minutes, until they are golden brown. Make sure to turn them a couple times as they fry to be sure that they are evenly cooked.
Serve for breakfast with coffee or as an appetizer or a fun snack!
You can vary the cheese in this recipe and you can vary the type of chilli pepper. The fritter is your base and you can get creative with what you add, as long as whatever you add isn't too wet because that would mess with the consistency of the batter.