Name: Corn Fritters with Arugula and Warm Tomato Salad
Cook time: 1 hour
Total time: 1 hour
Yield: Makes 8 first-course servings
Ingredients: 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; 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; 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)

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Corn Fritters with Arugula and Warm Tomato SaladAnna Williams

We found that using finely stone-ground cornmeal yielded a denser, slightly heavier fritter than regular stone-ground cornmeal. Though both tasted the same, we preferred the texture of the fritter made with regular cornmeal.

Recipe notes

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