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Receta Emeril"S Roasted Corn And Truffle Cheese Beignets

Name: Emeril"S Roasted Corn And Truffle Cheese Beignets
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

de Global Cookbook

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Ingredientes

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

Direcciones

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