Corn Fritters with Roasted Tomatoes and Lime Aioli

Ingredients

  • 4 ripe tomatoes, halved (about 1 pound)
  • 2 teaspoons olive oil, divided
  • ½ teaspoon black pepper, divided
  • 2 ¼ ounces all-purpose flour (about ½ cup)
  • 1 teaspoon baking powder
  • 1/3 cup fat-free milk
  • 1 egg, beaten
  • + 9 more ingredients
    • 1 ½ cups fresh corn kernels (3 ears)
    • 1/3 cup finely chopped green onions
    • ¼ teaspoon salt
    • 3 tablespoons reduced-fat mayonnaise
    • 2 tablespoons fresh lime juice
    • ½ garlic clove, minced
    • 1 teaspoon cold water
    • 4 cups loosely packed arugula
    • 4 (¼-ounce) slices prosciutto

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 in...

View full recipe at SpringPad

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