Andean Corn Cake Crisps
Crispy golden corn cakes infused with native Peruvian herbs and spices, served with a zesty aji amarillo dipping sauce
Cook Time: 45 minutes | Difficulty: Medium
Andean Corn Cake Crisps
Ingredients
Corn Cakes
- 2 cups fresh ground corn masa
- 1/2 cup quinoa flour
- 2 tablespoons chopped fresh huacatay (Peruvian black mint)
- 1 teaspoon ground cumin
- 1/4 cup grated queso fresco
- 2 eggs
- Salt and pepper to taste
- Vegetable oil for frying
Aji Amarillo Dipping Sauce
- 3 fresh aji amarillo peppers, deseeded
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 clove garlic, minced
- Salt to taste
Instructions
Prepare Corn Masa Mix corn masa, quinoa flour, huacatay, cumin, queso fresco, eggs, salt, and pepper in a large bowl until a smooth dough forms.
Shape Crisps Roll dough into small balls, then flatten into thin discs approximately 2 inches in diameter.
Fry Crisps Heat vegetable oil in a skillet over medium-high heat. Fry corn cakes until golden and crispy, about 2-3 minutes per side.
Make Dipping Sauce Blend aji amarillo peppers, sour cream, lime juice, garlic, and salt until smooth.
Serve Drain crisps on paper towels and serve warm with aji amarillo sauce for dipping.