Corn Fritters With Roasted Tomatoes And Lime Aioli Recipe

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.

No additional tips available.

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

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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.

Corn Fritters With Roasted Tomatoes And Lime Aioli

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