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Corn Fritters With Arugula & Warm Tomatoes

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“this dish just cries out summer to me! from gourmet, this is an appetizer for 8 or a main course lunch for 4”
READY IN:
41mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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