Jonathan Waxman's Red Pepper Latkes Recipe

Name: Jonathan Waxman's Red Pepper Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 roasted red bell peppers; ½ cup fresh corn kernels or ½ cup frozen corn kernels; 1 shallot, finely chopped; olive oil; 2 tablespoons butter; salt; freshly ground black pepper; 1 cup whipping cream; 1 ½ cups flour; 1 tablespoon baking powder; 1 cup milk; 3 eggs, separated; 2 tablespoons minced chives; 8 sprigs cilantro, leaves only

Servings: persons

2 roasted red bell peppers
½ cup fresh corn kernels or ½ cup frozen corn kernels
1 shallot, finely chopped
olive oil
2 tablespoons butter
salt
freshly ground black pepper
1 cup whipping cream
1 ½ cups flour
1 tablespoon baking powder
1 cup milk
3 eggs, separated
2 tablespoons minced chives
8 sprigs cilantro, leaves only

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.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 roasted red bell peppers, ½ cup fresh corn kernels or ½ cup frozen corn kernels, 1 shallot, finely chopped, olive oil, and more.

Yes, Jonathan Waxman's Red Pepper Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jonathan Waxman's Red Pepper Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions