Emeril"S Roasted Corn And Truffle Cheese Beignets

Directions

1. 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.
2. 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.
3. Season with Creole seasoning and serve. Serve on a large platter with Grilled Tomato Relish. Garnish with some grated Parmesan cheese and parsley.
4. This recipe yields about 2 dozen.
5. Yield: 2 dozen