Llapingacho | Ecuadorian Potato Pancakes

These traditional Ecuadorian potato pancakes are crispy on the outside, fluffy on the inside, and stuffed with a delicious, gooey cheese center.

Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 20 minutes

Ingredients

• 5-6 medium potatoes, Russet, Idaho, or Yukon Gold are best

• 1 medium white onion

• 3 garlic cloves

• 1 teaspoon achiote paste or powder

• 2 tablespoons of Abuelita’s Aliño

• ½ cup or more of shredded Monterey Jack cheese

• Salt & pepper to taste

• Olive oil and salted butter for frying

Directions

1. Prep the Potatoes: Peel and cut the potatoes into 2-inch thick pieces. Boil them in heavily salted water until they are fork-tender. Drain the potatoes, then place them in a bowl to cool. Once cool enough to handle, use a fork to mash the potatoes into a coarse consistency. Add the Abuelita’s Aliño and set the mixture aside.

2. Make the Refrito: Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes until the onions are translucent. Add the achiote, a little bit of salt and pepper, and mix well. Remove from heat and let the mixture cool before stirring it into the potato mash.

3. Form the Pancakes: Take a handful of the potato mixture and roll it into a ball. Use your thumb to create a deep indentation in the center of the ball. Add a generous amount of shredded Monterey Jack cheese to the opening. Carefully mold the potato around the cheese to seal it completely, then gently flatten it into a disk shape, about ½-inch thick. Repeat with the remaining potato mixture. Let the formed pancakes rest at room temperature for 20-30 minutes.

4. Fry the Pancakes: Heat a non-stick pan over medium heat. Add a small amount of salted butter (no more than ½ teaspoon) to the pan to prevent sticking. Place the potato pancakes in the pan and fry on both sides until they are golden brown and crispy.

   Serve the llapingachos immediately.

   Serving Suggestions

   - Salsa de Maní (Peanut Sauce): A creamy, nutty sauce that is an essential part of the full llapingacho experience.

   - Fried Eggs: A classic topping that makes the dish a hearty breakfast or brunch.

   - Avocado Slices: Adds a cool, creamy contrast to the warm, crispy pancakes.

   - Encurtido (Tomato-Onion Salad): A quick, acidic salad that balances the richness of the dish.

   - Chorizo or Salchicha Colorada: Smoky, savory sausage that adds a meaty element to the meal.