Description
This was jonathan waxman's house appetizer when he opened jams restaurant in new york.
Ingredients
- Red Bell Peppers
- Fresh Corn Kernels
- Shallot
- Olive Oil
- Butter
- Salt
- Black Pepper
- Whipping Cream
- Flour
- Baking Powder
- Milk
- Eggs
- Chives
- Cilantro
Instructions
- Chop 1 bell pepper into small dice
- Set aside
- Cut remaining bell pepper in half
- Cut 1 half into very thin strips
- Mince other half almost to consistency of puree, and set aside
- Saute corn, diced bell pepper, bell pepper strips and shallot in 1 tablespoon olive oil and butter 2 minutes
- Season with salt and pepper to taste and stir in whipping cream
- Simmer over medium-low heat 15 minutes
- Set aside
- Sift flour, baking powder and 1 teaspoon salt into bowl
- Stir in milk and egg yolks
- Beat egg whites until they form soft peaks, then fold into egg yolk mixture
- Fold in reserved minced peppers
- Lightly brush skillet with olive oil and heat over medium heat until drop of water sizzles
- Spoon or pour 3-inch latkes into skillet and cook over medium heat, 2 to 3 minutes per side
- To serve, place warm pepper-and-corn sauce on each plate and top with 2 latkes
- Garnish with chives and cilantro