Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 11

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.

Janine Ratcliffe
Recipe by Cooking Light September 2010

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

284 calories; fat 7.8g; saturated fat 1.2g; mono fat 2.6g; poly fat 2.3g; protein 12.6g; carbohydrates 48.4g; fiber 7.4g; cholesterol 49mg; iron 2.9mg; sodium 526mg; calcium 185mg.
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