Recipe
Llapingacho with Aji Sauce
Andean Delight: Llapingacho - Traditional Ecuadorian Potato Pancakes
4.7 out of 5
Llapingacho is a beloved traditional dish in Ecuadorian cuisine. These flavorful potato pancakes are typically served with a zesty aji sauce, creating a delightful combination of textures and flavors.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Nut-free, Soy-free, Dairy-free (if using dairy-free cheese alternative)
Allergens
Dairy (can be substituted with dairy-free cheese alternative)
Not suitable for
Vegan, Paleo, Keto, Low-carb, High-protein
Ingredients
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4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
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1 cup (120g) queso fresco, crumbled 1 cup (120g) queso fresco, crumbled
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1 small onion, finely chopped 1 small onion, finely chopped
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2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
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1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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Vegetable oil, for frying Vegetable oil, for frying
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 6g
- Carbohydrates (total, sugars): 45g, 2g
- Protein: 10g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a large bowl, combine the mashed potatoes, queso fresco, onion, parsley, cilantro, cumin, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
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2.Gradually add the flour to the potato mixture, stirring until it forms a cohesive dough.
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3.Divide the dough into equal portions and shape each portion into a thick pancake.
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4.Heat vegetable oil in a large skillet over medium heat. Fry the llapingachos until golden brown on both sides, approximately 4-5 minutes per side.
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5.Once cooked, transfer the llapingachos to a paper towel-lined plate to remove any excess oil.
Treat your ingredients with care...
- Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture.
- Queso fresco — If you can't find queso fresco, you can substitute it with feta cheese or a mild white cheese.
Tips & Tricks
- To achieve a crispier exterior, refrigerate the llapingachos for 30 minutes before frying.
- Serve llapingachos immediately after frying to maintain their crispy texture.
- Adjust the spiciness of the aji sauce by adding more or fewer hot peppers according to your preference.
- For a twist, you can add cooked chorizo or bacon to the llapingacho mixture for added flavor.
Serving advice
Serve llapingachos hot with a generous drizzle of aji sauce on top. They are often accompanied by a side of avocado slices and a fresh salad.
Presentation advice
Arrange the llapingachos on a platter, garnish with fresh cilantro leaves, and serve the aji sauce in a small bowl on the side for dipping.
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