Corn Fritters With Roasted Tomatoes And Lime Aioli

Name: Corn Fritters With Roasted Tomatoes And Lime Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe tomatoes, halved (about 1 pound); 2 teaspoons olive oil, divided; 1/2 teaspoon black pepper, divided; 2.25 ounces all-purpose flour (about 1/2 cup); 1 teaspoon 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 teaspoon salt; 3 tablespoons reduced-fat mayonnaise; 2 tablespoons fresh lime juice; 1/2 garlic clove, minced; 1 teaspoon cold water; 4 cups loosely packed arugula; 4 (1/4-ounce) slices prosciutto

Servings: persons

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

1
Preheat oven to 375u00b0.
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 375u00b0 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.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ripe tomatoes, halved (about 1 pound), 2 teaspoons olive oil, divided, 1/2 teaspoon black pepper, divided, 2.25 ounces all-purpose flour (about 1/2 cup), and more.

Yes, Corn Fritters With Roasted Tomatoes And Lime Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!