Jalapeño-Goat-Cheese Hush Puppies

• 1 cup yellow cornmeal
• 1 1/2 tablespoons all purpose flour
• 1 1/2 tablespoons sugar
• 3/4 teaspoon coarse kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 2 tablespoons beaten egg
• 1 1/2 tablespoons chopped seeded jalapeno chile
• 4 ounces coarsely crumbled soft fresh goat cheese (about 1 cup)
• Canola oil or vegetable oil (for deep-frying)

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.
2. Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320u0b0F to 330u0b0F 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:

yellow cornmeal, flour, sugar, coarse kosher salt, baking powder, baking soda, buttermilk, beaten egg, jalapeno chile, goat cheese, canola oil

Taken from www.epicurious.com/recipes/food/views/jalapeno-goat-cheese-hush-puppies-360769 (may not work)