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Emeril's Roasted Corn And Truffle Cheese Beignets

  • Yield: About 2 dozen


  • 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


  • 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 360ºF 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 Parmesan cheese and parsley.