Goat Cheese Hushpuppies
July 16th, 2012
When my little brother Jonny got married a couple years ago, one of the appetizers was goat cheese hushpuppies stuffed with short ribs.
Drool just about shorted out my keyboard.
Oh wait, let me back up. The wedding was in Asheville, North Carolina, near my sister-in-law Natalie’s hometown.
I had never been to that part of the country, and it was my very first experience with hushpuppies. Lets say it was favorable. Lets say obsessed.
I am not totally sure how to explain hushpuppies for anyone who hasn’t had them. I guess it is like fried cornbread? But moister. And these, filled with goat cheese and cream cheese are super moist on the inside and crispy and golden on the outside.
Natalie was kind enough to come over and show me how to make these:
In a large bowl, combine the dry ingredients with a whisk.
In a small bowl, beat together the paprika, egg and buttermilk until smooth.
Whisk the wet ingredients into the dry ingredients.
In a separate bowl combine the goat rest of the ingredients until you have a soft cheese mixture. Beat the cheese mixture into the batter until well combined
Bring a large heavy pot of oil up to 350 degrees.
Using a 1 ½ inch scoop, scoop and gently drop the batter into the hot oil. (Only do a few at a time, so they don’t lower the oil temperature.)
Fry the batter for about 3 minutes until they are fluffy and golden.
Transfer to a sheetpan lined with paper towels and immediately sprinkle with kosher salt.
The outside should be crispy and golden brown and the very inside should still be a little molten goat cheesy.
Recipe: Goat Cheese Hushpuppies
Summary: makes 2 dozen
Ingredients
- Goat Cheese Hushpuppies, makes 2 dozen
- -1/2 cups cornmeal
- -1 1/4 cups flour
- -1/2 teaspoon baking powder
- -¼ teaspoon baking soda
- -1 teaspoon salt
- -2 teaspoons rosemary, minced
- -1/2 teaspoon red pepper flakes
- -1 teaspoon smoked paprika
- -1 egg
- -1/2 cups buttermilk
- -5 tablespoons chives
- -6 ounces goat cheese
- -4 ounces cream cheese
- -½ Fresno red chili, minced (you could also use jalapeno)
- -1 teaspoon of salt
Instructions
- 1. In a large bowl, combine the dry ingredients with a whisk.
- 2. In a small bowl, beat together an egg and the buttermilk until smooth.
- 3. Whisk the wet ingredients into the dry ingredients.
- 4. In a separate bowl combine the goat rest of the ingredients until you have a soft cheese mixture.
- 5. Beat the cheese mixture into the batter until well combined
- 6. Bring a large heavy pot of oil up to 350 degrees.
- 7. Using a 1 ½ inch scoop, scoop and gently drop the batter into the hot oil. (Only do a few at a time, so they don’t lower the oil temperature.) Fry the batter for about 3 minutes until they are fluffy and golden.
- 8. Transfer to a sheetpan lined with paper towels and immediately sprinkle with kosher salt.
- 9. The outside should be crispy and golden brown and the very inside should still be a little molten goat cheesy.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Best hushpuppies I think I have ever seem!!!
12:24 am on July 16th, 2012
My husband took my kids through Asheville at the end of May. They said it was more Boulder than Boulder and loved it. Also ate some great food there. New Southern, they called it. A lot like this. Can’t wait to try them. Thanks!
7:52 am on July 16th, 2012
oh woo hoo!!!!! I haven’t had many, but I swear these are delicious!
7:56 am on July 16th, 2012
Yes! I thought that it was so much like Boulder that i was shocked! It was so beautiful, I would love to go back and spend more time there.
7:57 am on July 16th, 2012
Shut. Your. Face.
9:14 am on July 16th, 2012
Bev! Is that a good thing? :)
9:18 am on July 16th, 2012
I love hushpuppies, but these sound/look INCREDIBLE with the goat cheese!!
9:19 am on July 16th, 2012
Yes.
Yes, yes, yes.
i am so all over these hushpuppies!! Amazing!! :)
10:03 am on July 16th, 2012
I hate myself a little bit that I’ve never thought of this. I have an unabashed love for goat cheese and you FRIED it! So perfect.
10:42 am on July 16th, 2012
lol! Thanks Amanda!
10:47 am on July 16th, 2012
Thanks Jackie! I’m pretty sure you have thought of everything else :)
10:47 am on July 16th, 2012
I want a BIG plate of these puppies!
1:32 pm on July 16th, 2012
Whoa. Hello! These can’t be real! I am adding this recipe to my to-do list. Yum!
7:20 pm on July 16th, 2012
I don’t think I have ever had a hush puppie, obviously I need to change that ~ and with goat cheese will be mandatory.
7:39 pm on July 16th, 2012
looks great, take a look at my instagram Heather there is a bread and cheese there my causin made
2:48 am on July 17th, 2012
thanks salsabil!
7:34 am on July 17th, 2012
These look dangerous!
2:39 pm on July 17th, 2012
Indeed! But what fried bite sized morsels aren’t!?
3:37 pm on July 17th, 2012
Oh em gee!!! I want to eat a whole plate of these immediately!
7:53 pm on July 18th, 2012
I’m with you on the hush puppies..they’re addicting! I live in California, so I only get them with I visit my friend out in North Carolina…it’s definitely a great reason to fly across the country ;) Last time I was there, I brought home a hush puppy mix from a restaurant in Raleigh and we just made them up this past weekend! We had them with burgers for dinner and ate them with breakfast the next morning with blueberry jam. SO delicious. I’m excited to try your version with goat cheese for the next go-round!
2:56 pm on July 19th, 2012
Thank you for this great idea! Will try them on our upcoming National holiday of August 1st with my own goat cheese! Greetings from Switzerland!
2:55 am on July 21st, 2012
Cool! Thanks Swiss Goat Lady! !
7:47 am on July 21st, 2012
These look divine! Asheville is a wonderful foodie town and one of my favorite weekend getaways. I can’t wait to try these!
7:41 am on July 22nd, 2012
I have never been to that part of the country and I have a feeling when and if I go, I won’t come back. These hushpuppies could put me into a coma….the are fried – my kind of food!
5:02 pm on July 27th, 2012
I’m allergic to goat cheese but really want to tr a hushpuppie recipe like this one can you make a suggestion to substitute the goat cheese?
6:24 pm on August 16th, 2012
is it goats milk you are allergic to?
If so you could try a cows milk sharp cheddar mixed with cream cheese (for tang and creaminess) otherwise ricotta for a mild flavor.
6:48 pm on August 16th, 2012
This sounds positively divine. My mouth is watering. I look forward to trying this recipe someday!
4:28 pm on October 3rd, 2012
[...] mix I brought back from my last trip to North Carolina, one batch came from Heather Cristo’s Goat Cheese Hush Puppy recipe (which was DEELISH!), and the most recent batch was a free-handed pretty classical approach [...]
9:34 pm on October 9th, 2012
[...] {CLICK HERE} for the recipe [...]
9:23 am on February 22nd, 2013