How to Make Authentic Ecuadorian Llapingachos (Cheesy Potato Patties)
Discover the art of making authentic Ecuadorian Llapingachos, golden-crisp potato patties with a gooey cheese center. This traditional dish combines the comforting texture of mashed potatoes with the rich flavor of melted cheese, all wrapped in a crispy exterior. Perfect as a main course or a unique side dish.
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Recipe Details
Prep Time
30 minutes
Cook Time
40 minutes
Servings
4 (2 llapingachos per serving)
Difficulty
Intermediate
Simple Summary
Llapingachos are delicious Ecuadorian potato patties filled with cheese, crispy on the outside and creamy on the inside. This traditional dish is a perfect blend of comfort and flavor.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4 (2 llapingachos per serving)
- Difficulty: Intermediate
Ingredients
- 2 lbs (900g) russet potatoes, peeled and quartered
- 1 cup (115g) queso fresco or feta cheese, crumbled
- 1/4 cup (60ml) vegetable oil for frying
- 1 small onion, finely diced
- 2 tbsp (30ml) annatto oil (achiote)
- 1 tsp (5g) salt
- 1/4 tsp (1g) ground cumin
- 1/4 tsp (1g) black pepper
Instructions
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Place the peeled and quartered potatoes in a large pot. Cover with cold water and add 1 tsp of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
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While the potatoes are cooking, heat 1 tbsp of vegetable oil in a small pan over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
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Drain the cooked potatoes and return them to the pot. Mash the potatoes while they're still hot.
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Add the sautéed onions, annatto oil, cumin, black pepper, and additional salt to taste to the mashed potatoes. Mix well to combine all ingredients.
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Allow the potato mixture to cool for about 10 minutes until it's comfortable to handle.
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Divide the potato mixture into 8 equal portions. Shape each portion into a ball, then flatten it in your palm.
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Place about 1 tablespoon of crumbled cheese in the center of each flattened potato disc. Fold the edges up and over the cheese, sealing it inside, then gently flatten to form a patty about 3 inches in diameter.
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Heat the remaining vegetable oil in a large skillet over medium heat.
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Carefully place the patties in the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.
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Remove the llapingachos from the oil and place them on a paper towel-lined plate to drain excess oil.
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Serve hot and enjoy your homemade Ecuadorian Llapingachos!
Chef's Notes
- For the best texture, use starchy potatoes like russet or Yukon Gold.
- If you can't find annatto oil, you can make your own by heating 1/4 cup of vegetable oil with 1 tablespoon of annatto seeds until the oil turns red. Strain before using.
- To keep the llapingachos warm while cooking in batches, place them in a 200°F (95°C) oven.
- These patties can be prepared ahead of time and refrigerated for up to 24 hours before frying.
- For a healthier version, you can bake the llapingachos in a 400°F (200°C) oven for about 20 minutes, flipping halfway through.
Nutritional Info
Per serving (2 llapingachos): Approximately 450 calories, 15g protein, 25g fat, 45g carbohydrates. Llapingachos are a good source of potassium from the potatoes and calcium from the cheese. The dish also provides energy from complex carbohydrates and satisfying fats.
Serving Suggestions
Serve your Ecuadorian Llapingachos hot as a main dish accompanied by a fresh salad, fried egg, and avocado slices. They also pair well with aji (Ecuadorian hot sauce) or peanut sauce for dipping. For a complete meal, serve alongside grilled meat or fish. These patties make a great appetizer when made smaller, or can be enjoyed as a unique side dish with roasted vegetables. Pair with a light beer or a citrusy white wine to complement the rich flavors.