Emeril's Roasted Corn and Truffle Cheese Beignets

• 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

1. In a mixing bowl, make a batter by combining the eggs, milk, baking powder, with 1 teaspoon salt, and black pepper.
2. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth.
3. Stir in 1 tablespoon of the parsley.
4. Fold in the corn, roasted garlic, truffle cheese, remaining parsley and season with Creole seasoning.
5. Preheat the fryer or heat some shortening to 360 degrees F in a large deep pot.
6. Drop the batter, a heaping tablespoon at a time, into the hot oil.
7. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
8. Remove and drain on paper towels.
9. Season with Creole seasoning and serve.
10. Serve on a large platter with Grilled Tomato Relish.
11. Garnish with some grated Parmesa

eggs, milk, baking powder, flour, parsley, corn, garlic, truffle cheese, seasoning, vegetable shortening, parmesan cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-roasted-corn-and-truffle-cheese-beignets-recipe.html (may not work)