Emeril"S Roasted Corn And Truffle Cheese Beignets Recipe
Servings: 1
Ingredients
- 3 x Large eggs beaten
- 1 1/2 c. lowfat milk
- 2 tsp baking pwdr
- 3 1/4 c. flour
- 2 Tbsp. minced parsley
- 1 c. roasted corn
- 2 Tbsp. roasted garlic
- 3/4 c. truffle cheese Creole seasoning Solid vegetable shortening for deep-frying Grilled Tomato Relish (see recipe) Parmesan cheese for garnish Parsley sprigs for garnish
Directions
- In a mixing bowl, make a batter by combining the Large eggs, lowfat milk, baking pwdr, with 1 tsp. salt, and black pepper. Add in the flour, 1/4 c. at a time, beating and incorporating till all is used and the batter is smooth. Stir in 1 Tbsp. of the parsley. Mix in the corn, roasted garlic, truffle cheese, remaining parsley and season with Creole seasoning.
- Preheat the fryer or possibly heat some shortening to 360 degrees in a large deep pot. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately. 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.
- Yield: 2 dozen
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