Llapingachos (Ecuadorian Fried Potato Pancakes)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Rest Time
2 hrs 30 mins
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Total Time
1 hr 15 mins
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Servings
12 llapingachos
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Course
Main Course, Appetizer
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Cuisine
South American, Colombian, Ecuadorian
Llapingachos (Ecuadorian Fried Potato Pancakes)
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Llapingachos are delicious mashed potato cakes filled with Oaxaca cheese, which are popular in Ecuador and Colombia.
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Ingredients
- 5 large potatoes
- 2 tablespoons sunflower oil
- 2 scallions , finely chopped
- 1 teaspoon ground achiote
- 5 oz. quesillo (or mozzarella), grated
- salt
- vegetable oil (for frying)
Serve with
- Salsa mani (peanut sauce)
- curtido (pickled tomatoes and onions)
- Sliced avocado
- lettuce leaves
- fried eggs
- Aji criollo (spicy sauce)
Equipment
- Potato masher
Instructions
- Boil the potatoes (with the skin) until they are tender.
- While the potatoes are cooking, heat the oil in a pan over medium-high heat to make a refrito.
- Add the scallions and achiote, mix well and sauté until scallions are tender, about 5 minutes.
- Drain the potatoes and peel them.
- In a large salad bowl, mash the potatoes with a potato masher, then add the onion refrito.
- Season with salt.
- Cover the dough and let stand at room temperature for 1h30.
- Mix the dough well.
- Form small balls the size of a golf ball.
- Make a hole in the middle of each ball and fill it with grated cheese.
- After stuffing them with cheese, shape each ball into thick patties and let them rest in the refrigerator for 1 hour.
- Using a brush, lightly grease a hot griddle or pan and cook the patties on both sides until they are golden brown, taking care to turn gently as they can be fragile.
- Serve hot with fried egg, peanut sauce, curtido, avocado slices and hot sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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