Corn Fritters With Arugula & Warm Tomatoes

this dish just cries out summer to me! from gourmet, this is an appetizer for 8 or a main course lunch for 4

• Ready In: 41 mins
• Serves: 4-8

Ingredients

• for tomatoes

• 6  scallions, sliced-keep light & dark green separately
• 2  tablespoons olive oil
• 1  lb cherry tomatoes, halved
•  salt & pepper

• for arugula

• 1  lb arugula
• 2 1⁄2 teaspoons white wine vinegar
• 1⁄2 teaspoon grainy mustard
• 3  tablespoons olive oil
•  salt and pepper

• fritters

• 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.