Adapted by Chad Schofield from Chef Chris Hastings of Hot and Hot Fish Club
1 pound diced Conecuh Sausage
½ cup finely diced roasted red pepper
½ cup finely diced yellow bell pepper
½ cup finely diced poblano pepper
½ cup finely diced celery root
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
½ 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 onions in a large bowl, cover and refrigerate for 1 hour. Once chilled, season the sausage mixture with the salt, pepper, and cayenne, stirring until well seasoned. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the sausage and vegetable and toss until the vegetables and sausage are well coated with the flour. Cover and refrigerate for 30 minutes.
Pour the oil into a deep-sided skillet to a depth of 3 inches. Alternately, a deep fryer can be filled with peanut oil. Preheat the oil to 350 degrees F.
In a separate bowl whisk the egg whites until medium-stiff peaks form. Gently fold one-third of the whipped egg whites into the sausage and vegetable mixture. Repeat with another one-third of the egg whites, making sure the egg whites are incorporated before adding the next third. When adding the last third of egg whites, fold in goat cheese crumbles. At this point, the fritter batter can be used immediately or chilled for up to 2 hours before serving.
Carefully drop rounded tablespoon-size scoops of the fritter batter into the preheated oil and fry for about 2 minutes or until golden brown. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate. Season the fritters with additional salt, if needed. Serve the fritters in towel-lined baskets on platters, drizzle with lemon oil.