Emeril's Roasted Corn and Truffle Cheese Beignets (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
Ingredients:
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 |
Directions:
1. 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
|
|