Jonathan Waxman's Red Pepper Latkes

This was Jonathan Waxman's house appetizer when he opened Jams Restaurant in New York.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  roasted red bell peppers
• 1⁄2 cup fresh corn kernels or 1⁄2 cup frozen corn kernels
• 1  shallot, finely chopped
•  olive oil
• 2  tablespoons butter
•  salt
•  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

Directions

1. Chop 1 bell pepper into small dice.
2. Set aside.
3. Cut remaining bell pepper in half.
4. Cut 1 half into very thin strips.
5. Mince other half almost to consistency of puree, and set aside.
6. Saute corn, diced bell pepper, bell pepper strips and shallot in 1 tablespoon olive oil and butter 2 minutes.
7. Season with salt and pepper to taste and stir in whipping cream.
8. Simmer over medium-low heat 15 minutes.
9. Set aside.
10. Sift flour, baking powder and 1 teaspoon salt into bowl.
11. Stir in milk and egg yolks.
12. Beat egg whites until they form soft peaks, then fold into egg yolk mixture.
13. Fold in reserved minced peppers.
14. Lightly brush skillet with olive oil and heat over medium heat until drop of water sizzles.
15. Spoon or pour 3-inch latkes into skillet and cook over medium heat, 2 to 3 minutes per side.
16. To serve, place warm pepper-and-corn sauce on each plate and top with 2 latkes.
17. Garnish with chives and cilantro.