Total time: 1 hour
This was Jonathan Waxman's house appetizer when he opened Jams Restaurant in New York.
2 roasted red bell peppers
1/2 cup fresh or frozen corn kernels
1 shallot, finely chopped
2 tablespoons butter
Freshly ground black pepper
1 cup whipping cream
1 1/2 cups flour
1 tablespoon baking powder
1 cup milk
3 eggs, separated
2 tablespoons minced chives
8 sprigs cilantro, leaves only
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.
8 servings. Each serving: 296 calories; 277 mg sodium; 131 mg cholesterol; 20 grams fat; 23 grams carbohydrates; 8 grams protein; 0.25 gram fiber.Copyright © 2015, Los Angeles Times