Corn Fritters With Arugula & Warm Tomatoes

Total Time: 41 mins Preparation Time: 25 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 6 scallions, sliced-keep light & dark green separately
• 2 tablespoons olive oil
• 1 lb cherry tomatoes, halved
• salt & pepper
• 1 lb arugula
• 2 1/2 teaspoons white vinegar
• 1/2 teaspoon grainy mustard
• 3 tablespoons olive oil
• salt and pepper
• 2/3 cup corn
• 2/3 cup cornmeal
• 3 tablespoons flour
• 1 pinch baking soda
• 1 pinch sugar
• salt & pepper
• 1/2 cup milk
• 1 egg
• 1/3 cup vegetable oil

Recipe

• 1 for tomatoes: in olive oil, cook white parts of scallions 1-2 minutes.
• 2 add tomatoes, salt& pepper and heat 1-2 minutes until softened.
• 3 add dark green parts and set aside.
• 4 for fritters: whisk together cornmeal, flour, salt, pepper,sugar, and baking soda in a bowl in another bowl whisk together milk, and egg, then add to the dry ingredients add corn.
• 5 heat vegetable oil in a large skillet.
• 6 add batter by the tbsp, cooking 4 at a time, and fry until browned, about 2 minutes per side remove to drain on paper towels and keep warm.
• 7 for arugula: whisk together vinegar, mustard, oil, salt& pepper.
• 8 add arugula, toss to coat.
• 9 to serve, place 2 fritters on each plate to the side, add arugula to the other side, place cherry tomatoes in the center.