Bell pepper & fresh corn pancakes

Yield: 1 Servings

Measure Ingredient
2 cups Uncooked fresh corn kernels
1 Egg yolk
¼ cup Corn meal
¼ cup Flour
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
2 tablespoons Chopped fresh basil
1 small Red bell pepper, seeded and chopped
1 small Green bell pepper, seeded and chopped
4 Egg whites
2 tablespoons Oil

Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites until soft peaks form. Fold half of egg whites into cornmeal mixture, then fold in the rest. Do not overmix. Coat medium-hot skillet with oil. Drop batter into skillet by the tablespoon. Do not let edges touch. Cook until golden brown; turn carefully and cook on other side. Repeat until all batter is used.

Serve with salsa as appetizer or side dish.

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