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.
Corn Fritters with Roasted Tomatoes and Lime Aioli
Photo: John Autry; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 284
- Fat: 7.8g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 2.3g
- Protein: 12.6g
- Carbohydrate: 48.4g
- Fiber: 7.4g
- Cholesterol: 49mg
- Iron: 2.9mg
- Sodium: 526mg
- Calcium: 185mg
- 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
- 1. Preheat oven to 375°.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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