- 4 ripe tomatoes, halved (about 1 pound)
- 2 teaspoons olive oil, divided
- 1/2 teaspoon black pepper, divided
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 teaspoon baking powder
- 1/3 cup fat-free milk
- 1 egg, beaten
- 1 1/2 cups fresh corn kernels (3 ears)
- 1/3 cup finely chopped green onions
- 1/4 teaspoon salt
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 garlic clove, minced
- 1 teaspoon cold water
- 4 cups loosely packed arugula
- 4 (1/4-ounce) slices prosciutto
- calories 284
- fat 7.8 g
- satfat 1.2 g
- monofat 2.6 g
- polyfat 2.3 g
- protein 12.6 g
- carbohydrate 48.4 g
- fiber 7.4 g
- cholesterol 49 mg
- iron 2.9 mg
- sodium 526 mg
- calcium 185 mg
How to Make It
Preheat oven to 375°.
Arrange tomato halves, cut side up, on a baking sheet. Drizzle tomatoes with 1 teaspoon oil; sprinkle with 1/4 teaspoon pepper. Bake at 375° for 1 hour and 30 minutes or until tomatoes are soft and have lost a lot of their moisture.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a medium bowl. Add milk and egg; stir until smooth. Stir in remaining 1/4 teaspoon pepper, corn, green onions, and salt.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Drop batter by level tablespoonfuls into pan to make 6 fritters; cook 2 minutes or until tops are covered with bubbles and edges are golden. Carefully turn fritters over; cook 2 minutes or until golden. Repeat procedure with remaining 1/2 teaspoon oil and remaining batter.
Combine mayonnaise, juice, garlic, and water. Place 1 fritter on each of 4 plates. Top each with 1 tomato half and 1/2 cup arugula. Repeat layers with remaining fritters, tomato halves, and arugula, ending with fritters. Top each serving with 1 prosciutto slice; drizzle with 4 teaspoons aioli.