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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Prepare tomatoes:
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:
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.
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.
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:
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.
Divide arugula, fritters, and tomatoes among 8 small plates.
Makes 8 first-course servings.
Gourmet
August 2003
Gourmet Entertains
Contributor: Gourmet August 2003 p 74
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