Dairy-Free Peruvian Corn Cakes (Cachangas)

Ingredients

• 2 cups Masa Harina
• 1 cup, fresh or frozen Corn Kernels
• 1/4 cup, finely chopped Red Onion
• 1 tablespoon Aji Amarillo Paste
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups, approximately Water
• 1/2 cup, for frying Vegetable Oil
• 4 tablespoons Dairy-Free Crema

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine masa harina, corn kernels, red onion, aji amarillo paste, baking powder, and salt.
2. 2Gradually add water, mixing until a soft dough forms. The dough should be moist but not sticky. Let the dough rest for 10 minutes.
3. 3Heat vegetable oil in a large skillet over medium heat.
4. 4Shape the dough into small, flat cakes (about 7.62-10.16 cm in diameter).
5. 5Carefully place the corn cakes in the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
6. 6Remove the corn cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. 7Serve hot with dairy-free crema.

Substitutions

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