CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD
Categories Leafy Green Tomato Vegetable Appetizer Fry Vegetarian Cornmeal Corn Arugula Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 23
Steps:
- Prepare tomatoes:
- Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
- Make fritters while tomatoes cool:
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
- Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
- Prepare arugula:
- Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
- Divide arugula, fritters, and tomatoes among 8 small plates.
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Dolch 08
[email protected]Could have been better.
Anthony Borah
[email protected]???
Chris Schiess
[email protected]Meh.
Stella Manu
[email protected]These corn fritters were a disaster! The batter was too thick and the fritters turned out dense and gummy. The arugula and tomato salad was also bland and uninspired. I would not recommend this recipe to anyone.
UniverseCatOsu
[email protected]I thought these corn fritters were just okay. They were easy to make, but they didn't have a lot of flavor. I think I would have liked them better if I had added some spices or herbs to the batter. The arugula and tomato salad was good, but it didn't
Stephens Dumosthene
[email protected]These corn fritters were a bit too greasy for my taste. I think I would have liked them better if I had used less oil. The arugula and tomato salad was good, but I think it would have been better if the tomatoes had been more ripe.
Butt Rt
[email protected]I'm not a fan of arugula, so I substituted spinach in the salad. The corn fritters were still delicious, but I think they would have been even better with the arugula. Next time, I'll try using a different type of greens, like kale or Swiss chard.
Mst Sokal
[email protected]These corn fritters were easy to make and turned out great! I used fresh corn from my garden and the fritters were so sweet and flavorful. The arugula and tomato salad was a nice addition, but I think the fritters would be just as good on their own.
Bassem Elalfy
[email protected]I made these corn fritters for a brunch party and they were a big hit! Everyone loved the crispy texture and the flavorful combination of corn, arugula, and tomatoes. I will definitely be making these again.
Ma Bostrobitan
[email protected]These corn fritters were a great way to use up some leftover corn. They were easy to make and turned out crispy on the outside and fluffy on the inside. The arugula and tomato salad was a nice touch, adding a bit of freshness and acidity to the dish.
Yadir Khan
[email protected]I'm not usually a fan of corn fritters, but these were surprisingly delicious! The combination of sweet corn, savory arugula, and tangy tomatoes was perfect. The fritters were also really easy to make, which is always a bonus.
Billy Lowe
[email protected]These corn fritters were a hit! The batter was easy to make and the fritters cooked up golden brown and crispy. The arugula and tomato salad was the perfect accompaniment, adding a refreshing and flavorful contrast to the fritters. I will definitely