Ingredients
-
2
-
1/2
-
1
-
-
2
-
-
-
1
-
1 1/2
-
1
-
1
-
3
-
2
-
8
-
Directions
Steps
|
1
Done
|
Chop 1 Bell Pepper Into Small Dice. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Cut Remaining Bell Pepper in Half. |
|
4
Done
|
Cut 1 Half Into Very Thin Strips. |
|
5
Done
|
Mince Other Half Almost to Consistency of Puree, and Set Aside. |
|
6
Done
|
Saute Corn, Diced Bell Pepper, Bell Pepper Strips and Shallot in 1 Tablespoon Olive Oil and Butter 2 Minutes. |
|
7
Done
|
Season With Salt and Pepper to Taste and Stir in Whipping Cream. |
|
8
Done
|
Simmer Over Medium-Low Heat 15 Minutes. |
|
9
Done
|
Set Aside. |
|
10
Done
|
Sift Flour, Baking Powder and 1 Teaspoon Salt Into Bowl. |
|
11
Done
|
Stir in Milk and Egg Yolks. |
|
12
Done
|
Beat Egg Whites Until They Form Soft Peaks, Then Fold Into Egg Yolk Mixture. |
|
13
Done
|
Fold in Reserved Minced Peppers. |
|
14
Done
|
Lightly Brush Skillet With Olive Oil and Heat Over Medium Heat Until Drop of Water Sizzles. |
|
15
Done
|
Spoon or Pour 3-Inch Latkes Into Skillet and Cook Over Medium Heat, 2 to 3 Minutes Per Side. |
