Recipe

Llapingacho with Aji Sauce

Andean Delight: Llapingacho - Traditional Ecuadorian Potato Pancakes

4.8 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.

Side Dish› Llapingacho

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

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

4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
1 cup (120g) queso fresco, crumbled 1 cup (120g) queso fresco, crumbled
1 small onion, finely chopped 1 small onion, finely chopped
2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon black pepper
1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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

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.
2.
Gradually add the flour to the potato mixture, stirring until it forms a cohesive dough.
3.
Divide the dough into equal portions and shape each portion into a thick pancake.
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.
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.