Active Time

　　1 hour

　　Total Time

　　1 hour

　　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.

　　

Ingredients

Makes 8 first-course servings

　　

For tomatoes

6 scallions, white and pale green parts separated from dark green parts and both finely chopped

　　2 tablespoons olive oil

　　1 lb cherry or grape tomatoes, halved (3 to 4 cups)

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

For fritters

2/3 cup corn (cut from 2 ears)

　　2/3 cup yellow cornmeal

　　3 tablespoons all-purpose flour

　　1/4 teaspoon salt, or to taste

　　1/8 teaspoon baking soda

　　Pinch of sugar

　　1/2 cup whole milk

　　1 large egg

　　1/3 cup vegetable oil

　　

For arugula

2 1/2 teaspoons white-wine vinegar

　　1/2 teaspoon whole-grain mustard

　　1/4 teaspoon salt, or to taste

　　1/4 teaspoon black pepper

　　3 tablespoons olive oil

　　1 lb arugula, coarse stems discarded (8 cups)

　　

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.