Emeril's Roasted Corn And Truffle Cheese Beignets Recipe

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Emeril Lagasse on Food Network


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Creole seasoning

3/4 cup truffle cheese

2 teaspoons baking powder

1 1/2 cups milk

Solid vegetable shortening, for deep-frying

2 tablespoons chopped parsley

3 1/4 cups flour

1 cup roasted corn

3 eggs, beaten

2 tablespoon roasted garlic

Parmesan cheese and parsley sprigs, for garnish

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