Jonathan Waxman's Red Pepper Latkes

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This was jonathan waxman's house appetizer when he opened jams restaurant in new york.

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Steps

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Chop 1 bell pepper into small dice.

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Set aside.

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Cut remaining bell pepper in half.

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Cut 1 half into very thin strips.

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Mince other half almost to consistency of puree , and set aside.

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Saute corn , diced bell pepper , bell pepper strips and shallot in 1 tablespoon olive oil and butter 2 minutes.

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Season with salt and pepper to taste and stir in whipping cream.

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Simmer over medium-low heat 15 minutes.

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Set aside.

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Sift flour , baking powder and 1 teaspoon salt into bowl.

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Stir in milk and egg yolks.

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Beat egg whites until they form soft peaks , then fold into egg yolk mixture.

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Fold in reserved minced peppers.

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Lightly brush skillet with olive oil and heat over medium heat until drop of water sizzles.

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Spoon or pour 3-inch latkes into skillet and cook over medium heat , 2 to 3 minutes per side.

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To serve , place warm pepper-and-corn sauce on each plate and top with 2 latkes.

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Garnish with chives and cilantro.

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Ingredients

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red bell peppers, fresh corn kernels, shallot, olive oil, butter, salt, black pepper, whipping cream, flour, baking powder, milk, eggs, chives, cilantro