Adapted by Chad Schofield from Chef Chris Hastings of Hot and Hot Fish Club
1 pound diced Conecuh Sausage
1/2 cup finely diced roasted red pepper
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced poblano pepper
1/2 cup finely diced celery root
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/2 cup all purpose flour
1 teaspoon baking powder
2 quarts peanut oil, for frying
3 large egg whites
4 oz Belle Chevre goat cheese
1/4 cup lemon oil, for garnish
Combine the sausage, peppers, celery root, and green onionsin a large bowl, cover and refrigerate for 1 hour. Once chilled, season thesausage mixture with the salt, pepper, and cayenne, stirring until wellseasoned. In a separate bowl, combine the flour and baking powder. Add theflour mixture to the sausage and vegetable and toss until the vegetables and sausageare well coated with the flour. Cover and refrigerate for 30 minutes.
Pour the oil into a deep-sided skillet to a depth of 3inches. Alternately, a deep fryer can be filled with peanut oil. Preheat theoil to 350 degrees F.
In a separate bowl whisk the egg whites until medium-stiffpeaks form. Gently fold one-third of the whipped egg whites into the sausageand vegetable mixture. Repeat with another one-third of the egg whites, makingsure the egg whites are incorporated before adding the next third. When addingthe last third of egg whites, fold in goat cheese crumbles. At this point, thefritter batter can be used immediately or chilled for up to 2 hours beforeserving.
Carefully drop rounded tablespoon-size scoops of the fritterbatter into the preheated oil and fry for about 2 minutes or until goldenbrown. Remove the fritters with a slotted spoon and drain on a papertowel-lined plate. Season the fritters with additional salt, if needed. Servethe fritters in towel-lined baskets on platters, drizzle with lemon oil.