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 information
Total Time
1 hour
Yield
Makes 8 first-course servings
Ingredients
For tomatoes
For fritters
For arugula
Preparation
Prepare tomatoes:
Step 1
Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
Make fritters while tomatoes cool:
Step 2
Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
Step 3
Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
Step 4
Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
Prepare arugula:
Step 5
Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
Step 6
Divide arugula, fritters, and tomatoes among 8 small plates.
