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
- 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
- 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)
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Best hushpuppies I think I have ever seem!!!
oh woo hoo!!!!! I haven’t had many, but I swear these are delicious!
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!
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.
Shut. Your. Face.
Bev! Is that a good thing? 🙂
I love hushpuppies, but these sound/look INCREDIBLE with the goat cheese!!
Yes, yes, yes.
i am so all over these hushpuppies!! Amazing!! 🙂
lol! Thanks Amanda!
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.
Thanks Jackie! I’m pretty sure you have thought of everything else 🙂
I want a BIG plate of these puppies!
Whoa. Hello! These can’t be real! I am adding this recipe to my to-do list. Yum!
I don’t think I have ever had a hush puppie, obviously I need to change that ~ and with goat cheese will be mandatory.
looks great, take a look at my instagram Heather there is a bread and cheese there my causin made
These look dangerous!
Indeed! But what fried bite sized morsels aren’t!?
Oh em gee!!! I want to eat a whole plate of these immediately!
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!
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!
Cool! Thanks Swiss Goat Lady! !
These look divine! Asheville is a wonderful foodie town and one of my favorite weekend getaways. I can’t wait to try these!
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!
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?
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.
This sounds positively divine. My mouth is watering. I look forward to trying this recipe someday!
Really? Hush puppies? SO good. little known fact about me: I love tater tots–only the really good crispy ones, but they are impossible to make at home. But these–YUM. So smart. How had I forgotten about hush puppies? 🙂
Wow! I love a good hushpuppy, but I have never attempted to make them at home. These hushpuppies look moist, yet crispy… and super delicious! Just pinned to my board! Thanks for an awesome recipe 🙂
I am a Carolina Tar Heel living in Manhattan where hushpuppies are no where to be found. I tried these and YUM! Elizabeth Edwards, you can use any cheese. Pepperjack works well. Also try adding chopped artichoke and/or crab meat. Heavenly!
I tried this recipe last night, but the ratio of dry ingredients to wet ingredients is way off. I had to double the amount of buttermilk to even come close to the right consistency for the batter, and by the time I corrected it, the batter became overmixed. I think you’d be much better off with a 1:1:1 ratio of corn meal, flour, and buttermilk, like a traditional hushpuppy recipe. 1/2 cup of each would make this recipe feasible. Great combination of flavors, though!
Best hush puppies ever!!!!