Prep 25 mins
Cook 16 mins
this dish just cries out summer to me! from gourmet, this is an appetizer for 8 or a main course lunch for 4
- 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
- For tomatoes: in olive oil, cook white parts of scallions 1-2 minutes.
- Add tomatoes, salt& pepper and heat 1-2 minutes until softened.
- Add dark green parts and set aside.
- 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.
- Heat vegetable oil in a large skillet.
- 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.
- For arugula: whisk together vinegar, mustard, oil, salt& pepper.
- Add arugula, toss to coat.
- To serve, place 2 fritters on each plate to the side, add arugula to the other side, place cherry tomatoes in the center.
You were right! This is a perfect summer meal! The flavor combination was wonderful. I served the fritters with honey mustard dipping sauce. Yum! Thanks chia!
This is a very colourful salad that would be nice at any dinner party, with just a few slight changes. I think the fritters definitely need a dipping sauce. They were light and fluffy, a wonderful texture, but a bit dry without any sauce to go along with them. I might also add some parmesan cheese to the salad. I just felt it needed one more thing to round it out.