Corn Fritters With Arugula & Warm Tomatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“this dish just cries out summer to me! from gourmet, this is an appetizer for 8 or a main course lunch for 4”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a