Corn Fritters With Arugula Warm Tomatoes Recipes

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CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD



Corn Fritters with Arugula and Warm Tomato Salad image

Makes 8 first course servings. Recipe from Epicurious.

Provided by Love and Olive Oil

Number Of Ingredients 0

Steps:

  • Prepare tomatoes: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 to a bowl and cool to warm.Make fritters while tomatoes cool:Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.Heat oil in cleaned skillet over moderate heat until hot but not smoking. 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. Transfer with a spatula to paper towels to drain.Prepare arugula:Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.Divide arugula, fritters, and tomatoes among 8 small plates.

CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD



Corn Fritters with Arugula and Warm Tomato Salad image

Categories     Leafy Green     Tomato     Vegetable     Appetizer     Fry     Vegetarian     Cornmeal     Corn     Arugula     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 23

For tomatoes
6 scallions, white and pale green parts separated from dark green parts and both finely chopped
2 tablespoons olive oil
1 lb cherry or grape tomatoes, halved (3 to 4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
For fritters
2/3 cup corn (cut from 2 ears)
2/3 cup yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon baking soda
Pinch of sugar
1/2 cup whole milk
1 large egg
1/3 cup vegetable oil
For arugula
2 1/2 teaspoons white-wine vinegar
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
1 lb arugula, coarse stems discarded (8 cups)

Steps:

  • Prepare tomatoes:
  • 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 to a bowl and cool to warm.
  • Make fritters while tomatoes cool:
  • Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
  • Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
  • Heat oil in cleaned skillet over moderate heat until hot but not smoking. 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. Transfer with a spatula to paper towels to drain.
  • Prepare arugula:
  • Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
  • Divide arugula, fritters, and tomatoes among 8 small plates.

MAMIE'S CORN FRITTERS



Mamie's Corn Fritters image

These wonderful corn fritters came down from my great-grandmother. They can be served with maple syrup for breakfast, or as a side dish with jambalaya, chili, or a Mexican dinner.

Provided by sanna_maki

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 24

Number Of Ingredients 11

1 (14.75 ounce) can creamed corn
¾ cup all-purpose flour, or as needed
½ cup milk
1 egg, beaten
¼ cup white sugar
2 ½ teaspoons salt
2 teaspoons vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla extract
1 dash ground black pepper
¼ cup oil for frying, or as needed

Steps:

  • Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
  • Heat oil in a large deep skillet over medium-high heat.
  • Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
  • Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.

Nutrition Facts : Calories 64.3 calories, Carbohydrate 8.6 g, Cholesterol 7.2 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 336.7 mg, Sugar 2.9 g

CORN FRITTERS WITH ARUGULA & WARM TOMATOES



Corn Fritters With Arugula & Warm Tomatoes image

this dish just cries out summer to me! from gourmet, this is an appetizer for 8 or a main course lunch for 4

Provided by chia2160

Categories     Vegetable

Time 41m

Yield 4-8 serving(s)

Number Of Ingredients 18

6 scallions, sliced-keep light & dark green separately
2 tablespoons olive oil
1 lb cherry tomatoes, halved
salt & pepper
1 lb arugula
2 1/2 teaspoons white wine vinegar
1/2 teaspoon grainy mustard
3 tablespoons olive oil
salt and pepper
2/3 cup corn
2/3 cup cornmeal
3 tablespoons flour
1 pinch baking soda
1 pinch sugar
salt & pepper
1/2 cup milk
1 egg
1/3 cup vegetable oil

Steps:

  • For tomatoes: in olive oil, cook white parts of scallions 1-2 minutes.
  • Add tomatoes, salt& pepper and heat 1-2 minutes until softened.
  • Add dark green parts and set aside.
  • For fritters: Whisk together cornmeal, flour, salt, pepper,sugar, and baking soda in a bowl in another bowl whisk together milk, and egg, then add to the dry ingredients add corn.
  • Heat vegetable oil in a large skillet.
  • Add batter by the tbsp, cooking 4 at a time, and fry until browned, about 2 minutes per side remove to drain on paper towels and keep warm.
  • For arugula: whisk together vinegar, mustard, oil, salt& pepper.
  • Add arugula, toss to coat.
  • To serve, place 2 fritters on each plate to the side, add arugula to the other side, place cherry tomatoes in the center.

Nutrition Facts : Calories 522.3, Fat 39.5, SaturatedFat 6.1, Cholesterol 50.8, Sodium 103.6, Carbohydrate 37.1, Fiber 6, Sugar 7.2, Protein 10.1

CRISPY CORN FRITTERS WITH TOMATO SALAD



Crispy Corn Fritters with Tomato Salad image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 8

1(8 1/2-ounce) box corn muffin mix (recommended: Jiffy)
1 (8-ounce) can creamed corn
1 egg, lightly beaten
1/4 cup canola oil
2 tablespoons pesto
3/4 cup shredded mozzarella cheese
Kosher salt and fresh ground black pepper
1 cup halved grape tomatoes

Steps:

  • In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
  • In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.

CORN FRITTERS WITH CRISPY BACON, ROASTED TOMATOES & AVOCADO



Corn Fritters With Crispy Bacon, Roasted Tomatoes & Avocado image

Corn Fritters for breakfast is a cherished event in our house. We both love this dish.... ALOT. I would go so far as to say this is my favourite breakfast of all time. And looking around the interwebs it looks like I'm not the only one. When we lived in Sydney we were frequent visitors to Bill Granger's restaurants where this dish was one of the stars. In London I've been slowly perfecting it, doing my very best to faithfully recreate each element. I used the Corn Fritters with avocado salsa recipe in bills open kitchen as the base. However in his restaurant Bill also serves his corn fritters / avocado salsa with crispy grilled bacon, oven roasted tomatoes and fresh spinach. These elements really make the dish complete for me (but of course this a fantastic vegetarian dish sans Bacon). So here is my homage to Bill Granger and his wonderful Corn Fritters... with crispy bacon, oven roasted tomatoes, baby spinach and spicy avocado salsa. http://gourmetlovers.blogspot.com/2010/04/corn-fritters-with-crispy-bacon-roasted.html

Provided by gourmet_lovers

Categories     Breakfast

Time 45m

Yield 8 Corn fritters, 4 serving(s)

Number Of Ingredients 25

525 g fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels)
1 red onion, chopped
2 eggs
handful of chopped coriander leaves
125 g plain flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil (for frying)
200 g smoked back bacon
100 g baby spinach leaves
roasted tomatoes (see below)
avocado salsa (see below)
4 small tomatoes, halved (preferably Roma)
generous drizzle extra-virgin olive oil
1 pinch dried herbs (optional)
sea salt
fresh ground black pepper
2 ripe avocados, stones removed and diced
handful of chopped coriander leaves
2 tablespoons lemon juice or 2 tablespoons lime juice
2 tablespoons finely chopped spring onions
1 tomatoes, quartered seeded and finely sliced
1 teaspoon chili paste (optional)
sea salt

Steps:

  • Tomatoes& Bacon.
  • Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking).
  • Corn Fritters.
  • Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
  • Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
  • Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
  • Avocado salsa.
  • Place all the ingredients in a bowl and stir very gently to combine. Season well.
  • To serve.
  • Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
  • YUM!

Nutrition Facts : Calories 434.1, Fat 18.6, SaturatedFat 3.2, Cholesterol 93, Sodium 170.9, Carbohydrate 59.6, Fiber 12.1, Sugar 7.6, Protein 13.4

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