• 2 roasted red bell peppers
  • 1/2 cup fresh or 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

Chop 1 bell pepper into small dice. Set aside. Cut remaining bell pepper in half. Cut one half into very thin strips. Mince other half almost to consistency of puree, and set aside.

Sauté corn, diced bell pepper, bell pepper strips and shallot in 1 tablespoon olive oil and butter for 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. 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.

Makes 8 servings.