Corn Fritters With Arugula & Warm Tomatoes

Total Time
41mins
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

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

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!

Sharon123 August 16, 2003

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.

Sackville August 24, 2004

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