Bell pepper and fresh corn pancakes
1 servings
Ingredients
| Quantity | 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 |
Directions
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.