Corn Fritters with Arugula Warm Tomatoes
Crispy, golden corn fritters meet a vibrant medley of fresh greens and juicy cherry tomatoes in this irresistible recipe for Corn Fritters with Arugula Warm Tomatoes. These savory fritters, packed with sweet corn, green onions, and fresh parsley, are pan-fried to perfection and serve as the ultimate comfort food with a healthy twist. Paired with balsamic-glazed, sautéed cherry tomatoes and peppery arugula that wilts slightly from the warmth, this dish strikes a perfect balance between hearty and refreshing. Finished with an optional grating of parmesan, it’s an easy, 35-minute recipe that feels gourmet, ideal for brunch, lunch, or a light dinner. With make-ahead potential and seasonal versatility, this recipe is bound to impress!
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Recipe Information
Ingredients
- 2 cups corn kernels (fresh or frozen, thawed and drained)
- 0.75 cups all-purpose flour
- 0.25 cups cornmeal
- 1 teaspoons baking powder
- 1 large egg
- 0.5 cups milk
- 2 stalks green onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons olive oil (for frying)
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoons balsamic vinegar
- 4 cups arugula
- 0.25 cups parmesan cheese (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and black pepper.
In a separate bowl, whisk together the egg and milk. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the corn kernels, green onion, and parsley. The batter should be thick but spreadable; if needed, add a splash of milk to adjust the consistency.
Heat 1.5 tablespoons of olive oil in a large skillet over medium heat. Drop 2 to 3 tablespoons of batter for each fritter into the skillet, flattening the batter slightly with the back of a spoon.
Cook fritters for 2–3 minutes on each side, or until golden brown and cooked through. Repeat in batches, adding additional oil as needed, and transfer cooked fritters to a paper towel-lined plate to drain excess oil.
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 2–3 minutes until they soften slightly but still hold their shape.
Drizzle the tomatoes with balsamic vinegar and stir to coat. Remove from heat and toss in the arugula, allowing it to wilt slightly from the residual heat.
Divide the arugula and warm tomatoes among serving plates and top with the corn fritters. Garnish with parmesan cheese if desired and serve immediately.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 37.3 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1071 mg | 82% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
