Corn Fritters with Roasted Tomatoes and Lime Aioli

Ingredients

• 4 cups arugula loosely packed
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon pepper black divided
• 1  eggs beaten
• 0.3 cup milk fat-free
• 0.5 cup flour all-purpose
• 1.5 cups corn kernels fresh (3 ears)
• 0.5  garlic clove minced
• 0.3 cup green onions finely chopped
• 2 tablespoons juice of lime fresh
• 3 tablespoons mayonnaise reduced-fat
• 2 teaspoons olive oil divided
• 1 ounce pancetta 
• 0.3 teaspoon salt 
• 1 pound tomatoes ripe halved
• 1 teaspoon water cold

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• measuring cup

Directions

1. Preheat oven to 37
2. Arrange tomato halves, cut side up, on a baking sheet.
3. Drizzle tomatoes with 1 teaspoon oil; sprinkle with 1/4 teaspoon pepper.
4. Bake at 375 for 1 hour and 30 minutes or until tomatoes are soft and have lost a lot of their moisture.
5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour and baking powder in a medium bowl.
7. Add milk and egg; stir until smooth. Stir in remaining 1/4 teaspoon pepper, corn, green onions, and salt.
8. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Drop batter by level tablespoonfuls into pan to make 6 fritters; cook 2 minutes or until tops are covered with bubbles and edges are golden. Carefully turn fritters over; cook 2 minutes or until golden. Repeat procedure with remaining 1/2 teaspoon oil and remaining batter.
9. Combine mayonnaise, juice, garlic, and water.
10. Place 1 fritter on each of 4 plates. Top each with 1 tomato half and 1/2 cup arugula. Repeat layers with remaining fritters, tomato halves, and arugula, ending with fritters. Top each serving with 1 prosciutto slice; drizzle with 4 teaspoons aioli.