Emeril's Roasted Corn And Truffle Cheese Beignets

Recipe Ingredients

3		Eggs - beaten
1 1/2 cups	355ml	Milk
2 teaspoons	10ml	Baking powder
3 1/4 cups	203g / 7.2oz	Flour
2 tablespoons	30ml	Chopped parsley
1 cup	62g / 2.2oz	Roasted corn
2 tablespoons	30ml	Roasted garlic
3/4 cup	109g / 3.8oz	Truffle cheese
		Creole seasoning
		Solid vegetable shortening - for deep-frying
		Grilled Tomato Relish - (see recipe)
		Parmesan cheese - for garnish
		Parsley sprigs - for garnish

Recipe Instructions

In a mixing bowl, make a batter by combining the eggs, milk, baking powder, with 1 teaspoon salt, and black pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in 1 tablespoon of the parsley. Fold in the corn, roasted garlic, truffle cheese, remaining parsley and season with Creole seasoning.

Preheat the fryer or heat some shortening to 360 degrees in a large deep pot. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.

Season with Creole seasoning and serve. Serve on a large platter with Grilled Tomato Relish. Garnish with some grated Parmesan cheese and parsley.

This recipe yields about 2 dozen.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD - NETWORK

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