Corn Fritters With Arugula & Warm Tomatoes

Ingredients

• 6 scallions
• sliced-keep light & dark green separately
• 2 tablespoons olive oil
• 1 lb cherry tomatoes
• halved
• salt & pepper
• 1 lb arugula
• 2 12 teaspoons white wine vinegar
• 12 teaspoon grainy mustard
• 3 tablespoons olive oil
• salt and pepper
• 23 cup corn
• 23 cup cornmeal
• 3 tablespoons flour
• 1 pinch baking soda
• 1 pinch sugar
• salt & pepper
• 12 cup milk
• 1 egg
• 13 cup vegetable oil

Instructions

1. For tomatoes: in olive oil, cook white parts of scallions 1-2 minutes.
2. Add tomatoes, salt& pepper and heat 1-2 minutes until softened.
3. Add dark green parts and set aside.
4. For fritters: Whisk together cornmeal, flour, salt, pepper,sugar, and baking soda in a bowl in another bowl whisk together milk, and egg, then add to the dry ingredients add corn.
5. Heat vegetable oil in a large skillet.
6. Add batter by the tbsp, cooking 4 at a time, and fry until browned, about 2 minutes per side remove to drain on paper towels and keep warm.
7. For arugula: whisk together vinegar, mustard, oil, salt& pepper.
8. Add arugula, toss to coat.
9. To serve, place 2 fritters on each plate to the side, add arugula to the other side, place cherry tomatoes in the center.