Sometimes you just need something with some ZING. Especially if it’s still ch-ch-chilly outside, like the endless winter we’ve had in NW Michigan. Ugh. So I’m trying these on for size, and they seem just right!
Borrowed from Use Real Butter, lightly 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. Combine goat cheese, cheddar, and chile; then divide the mixture into six equal parts. Roll into balls. Dredge the goat cheese balls 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 balls until golden brown, taking care that they don’t boil too vigorously, causing them to fall apart. Remove the cheese balls with a slotted spoon and place on paper towels to drain. Serve with Mango-Chipotle Salsa. Serves 6.