Recipes

Corn Fritters with Roasted Tomatoes and Lime Aioli

Cuisine: American

Type: Main Course

Serves: 4

Source:	Cooking Light Sept 2010 via myrecipes.com
Attributes:	Quick and Easy, Healthy, Vegetarian
Comments:	Could leave off the prosciutto for a vegetarian meal as it doesn't really add that much to the dish
Serving Suggestions:

Ingredients:

4 ripe tomatoes, halved (about 1 pound)
2 tsp. olive oil, divided
1/2 tsp. black pepper, divided
2 1/4 oz. all-purpose flour (about 1/2 cup)
1 tsp. 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 tsp. salt
3 tbs. reduced-fat mayonnaise
2 tbs. fresh lime juice
1/2 garlic clove, minced
1 tsp. cold water
4 cups loosely packed arugula
4 (1/4-ounce) slices prosciutto

Instructions:

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.

Related recipes:

None