Corn Fritter Waffles with Arugula Salad
American

Corn Fritter Waffles with Arugula Salad

Golden, crispy waffles studded with sweet corn kernels create the perfect canvas for a bright, peppery arugula salad dressed simply with lime and olive oil. A brilliant marriage of comfort and freshness that transforms any meal into something special, whether it's a lazy weekend brunch ...

By Chef Laura Bonicelli

avocadocornfritter

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Servings

6 servings

Ingredients

Salad

  • 1 cuparugula
  • 1/2 cupcucumber -- cut in 1/2-inch slices and halved
  • 2 cupscherry tomatoes -- halved
  • 1 tablespoonextra-virgin olive oil
  • 1 tablespoonlime juice
  • Kosher salt and freshly ground black pepper -- to taste
  • 1 avocado -- diced
  • 1 cupcilantro leaves (whole)

Topping

  • 1 cupplain yogurt
  • 2 tablespoonslime juice
  • 2 tablespoonschopped cilantro
  • 1 teaspoonKosher salt

Waffles

  • 1 cupall-purpose flour
  • 1 cupfine cornmeal
  • 1 tablespoonsugar
  • 1 tablespoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonKosher salt
  • 2 large eggs -- separated
  • 1 1/2 cupsbuttermilk
  • 1/4 cupmelted unsalted butter
  • 2 cupsthawed frozen corn
  • 1 tablespoonfiinely chopped jalapeño pepper
  • 2 tablespoonsfinely chopped green onions

Cook

  • 2 tablespoonsmelted unsalted butter -- for waffle iron

Nutrition Facts

Per Serving (serves 6 servings)

Calories283
Total Fat8g
Cholesterol12mg
Sodium976mg
Total Carbohydrates46g
Dietary Fiber4g
Sugars9g
Protein9g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    SALAD: 1. In a medium-sized bowl, mix the arugula, cucumber, and cherry tomatoes with the olive oil and lime juice. Season with salt and pepper. Set aside. Stir in the avocado and cilantro just before serving.

  2. 2

    TOPPING: 2. In a small bowl, whisk the yogurt, lime juice, chopped cilantro together, and salt.

  3. 3

    3.Heat your waffle iron.

  4. 4

    WAFFLES: 4. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt.

  5. 5

    5.. In a separate bowl, whisk the egg yolks, buttermilk, and melted butter. Stir in the corn, jalapeÒo, and green onions. Add the flour mixture to this bowl and stir until just combined.

  6. 6

    In a small bowl, beat the egg whites with a rotary beater or hand mixer to form stiff peaks. Fold the egg white gently into the corn batter.

  7. 7

    Grease your waffle iron grates with butter. Using 1/2 cup of batter per waffle, spread the batter in the waffle iron. Cook for 4 to , until golden brown and cooked through.

  8. 8

    SERVE: 1 to 2 waffles per person. Top with salad and dollop with topping.