Corn Fritters With Arugula Salad

Fritters of any kind are great but these are exceptional. With corn being in the forefront at this time of year, at all the markets, run out a get some and make these delectable wonders.

 

• 2-3 ears of corn (enough to make 2/3 cup)
• 2/3 cup yellow cornmeal (finely ground)
• 3 tbsp. flour
• pinch of salt
• 1/8 tsp. baking soda
• pinch of sugar
• 1/2 cup whole milk
• 1 large egg
• 1/3 cup Crisco oil

Cook the corn in a small pot of boiling water just until tender (3-4 minutes). Drain in a sieve then rinse in cold water.  Pat dry with a paper towel.

Whisk together the cornmeal, flour, salt, baking soda and sugar in a bowl. In a separate bowl, whisk together the milk and egg  and then add to the flour mixture. Mix this only to combine. Do not overmix. Carefully stir in the corn.

Heat the oil in a skillet over medium heat (hot not smoking hot) and in batches of 4 fritters only, drop 1 heaping tbsp. of batter into the skillet, turning once and cooking until golden in colour. This should not take more than 4 minutes in all. Transfer to a bowl lined with paper towels to absorb the excess oil.

 

Arugula Salad

2 tsp. white wine vinegar

1/2 tsp. grainy mustard

pinch of salt and pepper

2 tbsp. olive oil

1 tbsp. fig balsamic vinegar

8 cups arugula, stems removed

1/4 cup chopped, toasted pecans

3 cups cherry tomatoes

1/2 English cucumber, peeled and seeds removed

1/2 red bell pepper, seeded and chopped

 

Whisk together the dressing ingredients well. In a large bowl, toss together the ingredients and add the dressing, using just enough to coat.

On 8 plates, set out 2  the fritters each, adding the arugula salad on the side. This makes a wonderful appetizer. All you need is a glass of a perfectly chilled Pinot Grigio and the world doesn’t get any better.

Your company will be thankful!