For convenience, you can make the tomatoes and fritters in advance, then reheat them to serve. Reheating the fritters in an oven or toaster oven will keep them from being soggy.
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
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.
As I was pressed for time, I sliced the roma tomatoes and seared them in a ridged cast iron skillet till very tender and free of much moisture. This gave them a great smoky flavor and it only took a fraction of the time. As a vegetarian, I substituted baco bits (soy based). I spread the aioli over the fritters and sprinkled with the baco bits before topping with the tomato and arugula. The baco bits enhanced the flavor greatly and really brought out the flavor of the corn. I also used frozen corn as I had no fresh ears available. Two thumbs up!
I have made this twice and it is a hit! Soooooo tasty. The corn fritters are so sweet and a great balance with the tomato and arugula. I Will definitely make again, and will probably keep the fritter recipe on hand for other uses.
Made this for dinner tonight and liked it very much. The roasted tomatoes were a little strong in flavor but it could be because tomatoes aren't in season here in Michigan. My husband really liked the arugula and the peppery flavor. The recipe seems to have and oversite. I took out the egg so it could be added but it was never mentioned in the directions. When I went to fry the fritters I noticed the egg sitting on the counter and was surprised I didn't add it to the batter. I reread it again still did not find it so I just added it right before I fried the fritters. If I make this again I will wait until all the vegetables are more in season here in the north. www,smalltownkitchen.com
FYI the fritters taste like corn in pancake form -- no more and no less. If you want something different you need to spice it beyond what the recipe calls for. The corn pancakes were delicious (I love corn) but I thought the whole thing was not quite good enough to be worth so much work. If I were to make this again, I would make some changes: 1) double the size of the fritters for less time-consuming cooking, 2) smother with a smooth salsa or enchilada sauce instead of using roasted tomatoes, 3) sour cream instead of the aioli, 4) greens on the side (they wilted).