Corn Fritters With Arugula & Warm Tomatoes |
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Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 8 |
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this dish just cries out summer to me! from gourmet, this is an appetizer for 8 or a main course lunch for 4 Ingredients:
6 scallions, sliced-keep light & dark green separately |
2 tablespoons olive oil |
1 lb cherry tomatoes, halved |
salt & pepper |
1 lb arugula |
2 1/2 teaspoons white wine vinegar |
1/2 teaspoon grainy mustard |
3 tablespoons olive oil |
salt and pepper |
2/3 cup corn |
2/3 cup cornmeal |
3 tablespoons flour |
1 pinch baking soda |
1 pinch sugar |
salt & pepper |
1/2 cup milk |
1 egg |
1/3 cup vegetable oil |
Directions:
1. For tomatoes: in olive oil, cook white parts of scallions 1-2 minutes.
2. Add tomatoes, salt& pepper and heat 1-2 minutes until softened.
3. Add dark green parts and set aside.
4. For fritters: Whisk together cornmeal, flour, salt, pepper,sugar, and baking soda in a bowl in another bowl whisk together milk, and egg, then add to the dry ingredients add corn.
5. Heat vegetable oil in a large skillet.
6. Add batter by the tbsp, cooking 4 at a time, and fry until browned, about 2 minutes per side remove to drain on paper towels and keep warm.
7. For arugula: whisk together vinegar, mustard, oil, salt& pepper.
8. Add arugula, toss to coat.
9. To serve, place 2 fritters on each plate to the side, add arugula to the other side, place cherry tomatoes in the center.
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