Peruvian Corn Cakes with Garlic-Cilantro Dinning Sauce

Preparation info
  • Serves


    , makes 13 corn cakes
    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

These delicious corn cakes are light because they are not fried in lots of oil—they are “fried” in a hot skillet sprayed with canola oil, just enough to keep them from sticking and allow them get golden brown and crisp. Serve them with a zippy cilantro dipping sauce and a nice tossed salad or a black bean salad.


Garlic-Cilantro Dipping Sauce

  • 1 cup coarsely chopped cilantro
  • ½ cup coarsely chopped Italian flat-leaf parsley


  1. To prepare the sauce, place all the sauce ingredients in a blender and blend for about 20 seconds or until smooth. Taste to adjust seasoning and set aside.
  2. To prepare the corn cakes, place the corn, oil, salt, flour, milk, sour cream, eggs, baking powder, and baking soda, and the pepper in the bowl of a food processor fitted with a metal blade. Cover and proces