Valerie Chang, chef at Itamae in Miami, evokes her Peruvian roots in this golden dish of Torrejitas de Choclo, or Peruvian corn fitters.

Makes 10

• ¾ cup freshly squeezed lemon juice
• 5 lb. yellow corn masa
• 28 oz. evaporated milk
• 5 tbsp. and 1 teaspoon chives, minced
• 3 tbsp. salt
• 1 ½ tsp. baking powder
• 9 eggs

PREPARATION: Crack the eggs, whisk and strain through a chinois. Break up masa in a stand mixer with paddle attachment. Add evaporated milk slowly. Add eggs. Once combined, add salt, baking powder and chives. Rest mixture for 30 minutes.

Spray an arepa maker (you can use a Silver Dollar pancake maker if you don’t have an arepa maker) with nonstick spray. Cook mixture for 2 ½ minutes on one side, then flip and cook the other side for 30 seconds to 1 minute. 

Torrejitas should not be too brown. Make sure they are set. 

Once ready, deep fry for one minute on each side. Serve with your favorite leche de tigre, butter or aioli.