American

Corn Fritter Waffles with Arugula Salad

Name: Corn Fritter Waffles with Arugula Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 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); 1 cup plain yogurt; 2 tablespoons lime juice; 2 tablespoons chopped cilantro; 1 teaspoon Kosher salt; 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; 2 tablespoons melted unsalted butter -- for waffle iron

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.

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

Instructions

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
TOPPING: 2. In a small bowl, whisk the yogurt, lime juice, chopped cilantro together, and salt.
3
3.Heat your waffle iron.
4
WAFFLES: 4. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt.
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
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
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.
8
SERVE: 1 to 2 waffles per person. Top with salad and dollop with topping.

Nutrition (per serving)

283

Calories

Protein

46g

Carbs

Fat

Fiber

976mg

Sodium