Ecuadorian Potato Pancakes Recipe (Llapingachos)
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Loading... - Bogdan Sidorov
- 05 Aug 2024
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Llapingachos are traditional Ecuadorian potato pancakes stuffed with cheese and served with a variety of accompaniments such as peanut sauce, fried eggs, avocado, or chorizo. Here’s a step-by-step guide to making these delicious pancakes.
Ingredients:
For the pancakes:
- 2 pounds potatoes (Yukon Gold or Russet)
- 1 cup grated cheese (queso fresco or mozzarella)
- 1 small white onion, finely chopped
- 2 tablespoons vegetable oil
- Salt to taste
For the peanut sauce (optional):
- 1/2 cup peanut butter (natural, unsweetened)
- 1 cup milk
- 1 small white onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon achiote (annatto) oil (or vegetable oil)
- Salt to taste
For serving (optional):
- Fried eggs
- Avocado slices
- Chorizo
- Lettuce
Instructions:
Prepare the Potatoes:
- Peel the potatoes and cut them into chunks.
- Place the potatoes in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
Make the Pancake Mixture:
- Mash the potatoes until smooth.
- In a skillet, heat the vegetable oil over medium heat.
- Add the finely chopped onion and cook until it becomes translucent and fragrant, about 3-4 minutes.
- Mix the cooked onions into the mashed potatoes.
- Season with salt to taste.
- Let the mixture cool to room temperature.
Form the Pancakes:
- Take a handful of the potato mixture and flatten it into a small patty in your hand.
- Place a tablespoon of grated cheese in the center of the patty.
- Fold the edges over the cheese and shape it into a round, flat pancake, ensuring the cheese is enclosed.
- Repeat with the remaining potato mixture and cheese.
Cook the Pancakes:
- Heat a skillet or griddle over medium heat and lightly oil it.
- Cook the pancakes in batches until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- Keep the pancakes warm while you prepare the optional peanut sauce.
Make the Peanut Sauce (Optional):
- In a small saucepan, heat the achiote oil over medium heat.
- Add the chopped onion and garlic, cooking until softened.
- Stir in the peanut butter and milk, whisking until smooth.
- Cook over low heat, stirring frequently, until the sauce thickens slightly.
- Season with salt to taste.
Serve:
- Place the warm potato pancakes on a plate.
- Drizzle with peanut sauce if using.
- Serve with fried eggs, avocado slices, chorizo, and a side of lettuce if desired.
Enjoy your Ecuadorian potato pancakes (llapingachos) with these delicious accompaniments for a traditional and hearty meal!
