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1
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.
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2
Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes.
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3
Remove from heat and stir in scallion greens.
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4
Transfer to a bowl and cool to warm.
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5
Cook corn in a small saucepan of boiling water until tender, about 3 minutes.
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6
Drain in a sieve, then rinse under cold water and pat dry.
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7
Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl.
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8
Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix).
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9
Stir in corn.
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10
Heat oil in cleaned skillet over moderate heat until hot but not smoking.
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11
Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total.
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12
Transfer with a spatula to paper towels to drain.
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13
Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
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14
Add arugula and toss to coat.
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15
Divide arugula, fritters, and tomatoes among 8 small plates.
