By: Chef Laura Bonicelli
As it turns out, salad is great on waffles! Corn Fritter Waffles with Arugula Salad has a jalapeno and green onion laced corn waffle (with actual corn in it) as a base with a peppery arugula salad topped with lime and cilantro yogurt. Buy your ingredients at your favorite Farmers Market!
About Corn Fritter Waffles with Arugula Salad
Before writing the Corn Fritter Waffle recipe, I wrote the recipe for Cracker Crust Pizza with Pear, Brie, and Arugula. It’s a pizza topped with salad. I love the pizza; it’s a Sunday evening favorite. I wrote the Corn Fritter Waffle recipe a few years ago, but the idea of topping it with salad was appealing, and it turned out delicious. My Grandma Beau used to make corn fritters for the grandchildren. In general, cooking didn’t interest her; corn fritters was one of the few things she prepared that didn’t come out of a can. She didn’t use an actual recipe.
Corn fritters are typically slightly sweet, but basically, they’re savory. However, in the south, where they originated, they are often served with maple syrup. And, when you run out of salad, that’s my next recommendation. What makes these waffles even tastier is the addition of jalapeno and green onion. I use a lot of corn. You would think that would affect the shape of the waffle, but it doesn’t. The lightness of the batter, with the folded in eggwhites, takes care of that. The batter fills out the molds nicely.
Now, with a family of two, I freeze the extra waffles for another day. I cool them completely and freeze them individually on a cookie sheet, uncovered. Then I stack them in a ziplock bag. They won’t stick together if you manage them this way, and if you need a quick meal, you’re all set to go. Pop them in your toaster oven for 5 or 6 minutes, and they’ll come out hot, crisp, and taste like you just made them.
I hope you love this recipe!
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Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Corn Fritter Waffles with Arugula Salad
Equipment
- waffle iron
Ingredients
=====Salad=====
- 1 cup arugula
- 1/2 cup cucumber -- cut in 1/2-inch slices and halved
- 2 cups cherry tomatoes -- halved
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- Kosher salt and freshly ground black pepper -- to taste
=====
- 1 avocado -- diced
- 1 cup cilantro leaves whole
=====Topping=====
- 1 cup plain yogurt
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon Kosher salt
=====Waffles=====
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
=====
- 2 large eggs -- separated
- 1 1/2 cups buttermilk
- 1/4 cup melted unsalted butter
=====
- 2 cups thawed frozen corn
- 1 tablespoon fiinely chopped jalapeño pepper
- 2 tablespoons finely chopped green onions
=====Cook=====
- 2 tablespoons melted unsalted butter -- for waffle iron
Instructions
- 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.
- TOPPING: 2. In a small bowl, whisk the yogurt, lime juice, chopped cilantro together, and salt.
- 3.Heat your waffle iron.
- WAFFLES: 4. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- 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.
- 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.
- 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 6 minutes, until golden brown and cooked through.
- SERVE: 1 to 2 waffles per person. Top with salad and dollop with topping.
Nutrition
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