I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Corn Fritters with Roasted Tomatoes and Lime Aioli
Can you believe that Thanksgiving is less than two weeks away?! It's so hard to believe how fast this month has been going. I am starting to look forward to my turkey and mashed potatoes!
I made this a few months ago as a summer dish, but I also think it would serve as a pretty great appetizer for you Thanksgiving spread. The corn fritters are savory with a hint of sweetness, and paired with the roasted tomatoes, prosciutto and aioli, it's a dynamite combo. And if you're not up for adding another dish to Thanksgiving, it can stand pretty well on it's own, we actually enjoyed these for dinner. Enjoy and happy Wednesday! Corn Fritters with Roasted Tomatoes and Lime Aioli By Cooking Light
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 375° 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.