Corn Fritters with Roasted Tomatoes and Lime Aioli

By lily_bones

Nutritional Information

Calories:284
Fat:7.8g (sat 1.2g,mono 2.6g,poly 2.3g)
Protein:12.6g
Carbohydrate:48.4g
Fiber:7.4g
Cholesterol:49mg
Iron:2.9mg
Sodium:526mg
Calcium:185mg

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

Preparation

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.