Feeling guilty as my husband is in the barn milking the goats while I am in the house, on the couch, trying to shake off fatigue that has been trying to catch me for a week. It finally did. So the body is prone and the mind is wandering….never mind the hands that are all over the keyboard. Ok, now on to food….
Could this appetizer make it onto your next party menu? UseRealButter’s author Jen swears that it is to die for, even for those of us who don’t totally crave deep-fried foods. It’s light, crunchy and melty. Pretty good combo, I’d say.
Goat Cheese Croquettes
slightly modified from Cornmeal-Crusted Goat Cheese by Southwest Flavors: Santa Fe School of Cooking
1 cup milk
2 cups cornmeal, coarse
1 tbsp black peppercorns, cracked
1 cup flour
9 oz. goat cheese, soft
1/2 cup cheddar cheese, finely shredded
1 tbsp green chiles or chipotles, roasted, peeled and chopped
2 cups vegetable oil
Whip eggs and milk together. Mix cornmeal and peppercorns together. Place flour on wax paper. [Jen’s note: I put the flour in a bowl.] Combine goat cheese, cheddar, and chile; then divide the mixture into six equal parts. Roll into balls, and flatten at opposite ends for stability. [Jen’s note: I kept them round as I like unstable food.] Dredge the goat cheese mixture in flour, followed by the egg wash and ending with the cornmeal mixture, being careful to coat the cheese completely. Heat oil in a skillet over medium-high heat to 375°F and fry the cheese until golden brown (or before they disintegrate in the oil!). Remove the cheese with a slotted spoon and place on paper towels. Serve with Mango-Chipotle Salsa. Serves 6.