Wednesday, November 17, 2010

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

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

Directions

1. Preheat oven to 375°.

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.

24 comments:

Erica said...

This is a very elegant looking app! The husband is a big prosciutto fan- he would be all over these pups

doggybloggy said...

I would be all over these too - the corn fritters the aioli - wow!

Alissa said...

Wow, this is fancy! I LOVE the pictures girl! you really are a pro at that camera now, look at you!!! Looks good, i'd love to try this dish!

Liz said...

your photographs are great! fritters looks god too!

Les rêves d'une boulangère (Brittany) said...

That looks absolutely amazing. So arty

Lara said...

I love the combination of flavors in there. Looks delicious and fancy!

Julie said...

Sounds like a perfect light dish. I've got to try to make some aioli soon.

♥peachkins♥ said...

it looks elegant!

The Blonde Duck said...

It's still in the 70s here, soI'd happily make that!

Joanne said...

let's not discuss thanksgiving. I have planned absolutely nothing yet and really need to get on it. Love these fritters! I could definitely see myself eating these for dinner!

Velva said...

Let the eating festival begin next week!

Your photograph of the fritters is really nice. Looks so appetizing. I could easily eat these alone.

Deborah said...

I love corn fritters, and these look amazing!!

girlichef said...

Oh wow. Beauty! They sound awesome...that slice of prosciutto is just the bees knees!!! NOM :D

Chow and Chatter said...

oh these looks fab and a crowd pleaser for thanksgiving for sure

Kim said...

These are beautiful!! Isn't that aioli some good stuff? I gotta say that the lime aioli sounds terrific with the corn fritters. I bet these are addictive.

I'm glad to hear you might be taking a trip to SC. Are you planning a trip to Myrtle Beach? I think I'm actually about 6-8 hours from there, but it is possible that you could be passing through and/or I could meet you somewhere. You'll have to let me know. I'd love to get together!!

Krista said...

Gorgeous! Excellent combination. I'd love to see this one on the Thanksgiving buffet.

Barbara Bakes said...

Such great flavors. I love that it's Cooking Light too.

Burp and Slurp~! said...

Oh wow. I would lick the aioli first, and then beg for more on my corn fritters. Can I eat the with my hands?

Barbara said...

The last time I made corn fritters, we had them for breakfast with maple syrup! I like this idea! Perfect snack or appetizer, Teresa!

THE OLD GEEZER said...

I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.

God Bless You :-)

~Ron

Me, Myself and Pie said...

I'm really glad you made this - I've been eying it for awhile now on myrecipes.com...wanting to try it...now that I hear it's good, I definitely will.

Kimberly Peterson said...

THAT looks amazing like it deserves to be served as an entree at a fancy restaurant!! Beautiful photos too :)

Judy said...

Ooooh, I like this. What a nice little treat!

Pam said...

How gourmet! It look beautiful and sounds so delicious.