Corn Fritters with Arugula and Warm Tomato Salad

Corn Fritters with Arugula and Warm Tomato Salad
Photo by Anna Williams

Ingredients

  • 1/3 cup vegetable oil
  • 1 large egg
  • 2 ½ teaspoons white-wine vinegar
  • ½ teaspoon whole-grain mustard
  • 1/8 teaspoon baking soda
  • 1 pound arugula
  • 6 scallions
  • + 13 more ingredients
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • 3 tablespoons all-purpose flour
    • 2/3 cup corn
    • 1 pound cherry or grape tomatoes
    • 1 sugar
    • ½ cup whole milk
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 3 tablespoons olive oil
    • 2/3 cup yellow cornmeal
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper

Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer t...

View full recipe at Epicurious

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