Goat Cheese-Chickpea Rounds
This recipe is a chic alternative to hush puppies, a Southern favorite. The sweet, creamy Ile De France goat cheese worked well with the sprinkling of tomatoes. Enjoy!
Servings: Twelve to fifteen rounds
Ile De France Goat Cheese (Original recipe: La Buchette), 4 oz, crumbled
1 cup chopped tomatoes
1 1/2 cups chickpea flour
1 1/2 cups cornmeal
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp baking soda
1 1/2 cups buttermilk
2 tbsp chopped onion
1 cup olive oil
Mix chickpea flour, cornmeal, salt, pepper and baking soda in a medium bowl. Add buttermilk and eggs until thoroughly mixed with dry ingredients. Toss in chopped onions, tomatoes and goat cheese. Roll the batter into two inch balls, then flatten.
Add olive oil to frying pan and set on medium high heat. After oil has heated up, place the goat cheese-chickpea rounds into the pan. Deep fry for 1 1/2 to 2 minutes until golden brown on each side. Watch carefully, as these cook quickly. Once the rounds are cooked, place them on a plate covered with a paper towel. Allow to cool one or two minutes before serving.