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Emeril's Roasted Corn and Truffle Cheese Beignets
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3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
2 tablespoons chopped parsley
1 cup roasted corn
2 tablespoon roasted garlic
3/4 cup truffle cheese
Creole seasoning
Solid vegetable shortening, for deep-frying
Parmesan cheese and parsley sprigs, for garnish
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 F 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 Parmesa
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