Corn Fritters with Roasted Tomatoes and Lime Aioli

Katie:  After using fresh corn in soups and salads this summer, I was curious to try using it in a different type of dish.  I found this recipe from Cooking Light for Corn Fritters with Roasted Tomatoes and Lime Aioli, which sounded really good.  Roasting the tomatoes took awhile, and the kitchen got pretty warm cooking the fritters, but they turned out great!  They consisted of a corn fritter seasoned with green onions, topped with an oven-roasted tomato, a piece of spinach (instead of the arugula recommended in the recipe), repeated layers of these toppings, topped with a piece of prosciutto and a little dollop of lime aioli (mayonnaise/lime sauce).  The combination of flavors that the layers provided worked well together.  I made the fritters a little larger than recommended, so that they were filling enough for a meal.  These could be served for dinner with soup or salad (we had them with Fresh Pea Soup), as a fancy appetizer, or as part of a brunch buffet.

Cooking the corn fritters

Beginning the layers

Adding the final touch

 

 

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3 responses to “Corn Fritters with Roasted Tomatoes and Lime Aioli

  1. These were so flavorful!! All of the flavors really worked together! A tasty meal!

  2. Great job Katie! I enjoyed the fritters and all of the flavors from the different layers.

  3. Wow! All the separate parts look good and the combination of them all looks really nice!

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