Bell Pepper and Fresh Corn Pancakes




2 cups fresh corn kernels
1 egg yolk
1/4 cup corn meal
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. chopped fresh basil
1 sm. red bell pepper, seeded and chopped
1 sm. Green bell pepper, seeded and chopped
4 egg whites
2 tbsp. oil


Combine corn, egg yolk, cornmeal, flour, salt and 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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1 Recipe Reviews


sewitagain reviewed Bell Pepper and Fresh Corn Pancakes on August 20, 2007

I would love to try this recipe but I'm confused about the directions. No mention is made about the green and red pepper and other seasoning.