Corn Fritters with Roasted Tomatoes and Lime Aioli

Name: Corn Fritters with Roasted Tomatoes and Lime Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters loosely packed arugula; 1 teaspoon baking powder; 1 teaspoons black pepper, divided; 1 egg, beaten; 79 milliliters fat-free milk; 118 milliliters 2.25 ounces all-purpose flour (about; 355 milliliters fresh corn kernels (3 ears); 1 garlic clove, minced; 79 milliliters finely chopped green onions; 2 Tbsps fresh lime juice; 3 Tbsps reduced-fat mayonnaise; 2 teaspoons olive oil, divided; 28 grams prosciutto; 0 teaspoons salt; 454 grams ripe tomatoes, halved (about; 1 teaspoon cold water

You can never have too many side dish recipes, so give Corn Fritters with Roasted Tomatoes and Lime Aioli a try. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 10g of fat, and a total of 234 calories. This recipe serves 4. Head to the store and pick up prosciutto, green onions, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

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Oven

Arrange tomato halves, cut side up, on a baking sheet.

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Tomato

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Baking Sheet

Drizzle tomatoes with 1 teaspoon oil; sprinkle with 1/4 teaspoon pepper.

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Tomato

Pepper

Cooking Oil

Bake at 375 for 1 hour and 30 minutes or until tomatoes are soft and have lost a lot of their moisture.

Ingredients you will need

Tomato

Equipment you will use

Oven

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour and baking powder in a medium bowl.

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Baking Powder

All Purpose Flour

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Bowl

Add milk and egg; stir until smooth. Stir in remaining 1/4 teaspoon pepper, corn, green onions, and salt.

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Green Onions

Pepper

Corn

Milk

Salt

Egg

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.

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Cooking Oil

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Frying Pan

Combine mayonnaise, juice, garlic, and water.

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Mayonnaise

Garlic

Juice

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.

Ingredients you will need

Prosciutto