Llapingachos
Spiced potato pancakes stuffed with cheese and fried to perfection.
Ingredients
- 3 lb Russet potatoes
- 2 Tbsp vegetable oil (divided)
- 1/2 yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 tsp ground achiote or turmeric
- salt (to taste)
- 1 cup shredded mozzarella
Instructions
- Boil the potatoes in salted water until tender (about 20 minutes). Drain and then mash. Set aside to cool.
- In a large skillet, heat 1 Tbsp of the oil over medium high heat. Sauté the onions until fragrant and translucent, about 10 minutes. Add the garlic and sauté about another minute until fragrant. Take off the heat and stir in the achiote or turmeric. Salt the filling to taste. Mix in with the potatoes.
- Scoop some of the potato and onion mixture into your hand and form into a ball. Make a depression with your thumbs and open it slightly. Fill the opening with cheese and seal the potato over the cheese before flattening with your hands into a pancake. Repeat until all of the potato mixture has been used.
- Heat the remainings Tbsp of oil in a large skillet over medium heat. Fry the pancakes in shifts, being careful not to overcrowd the pan. Fry until golden brown on each side, about 5 minutes per side. Be careful about flipping them too much as they will be delicate. Allow to dry on a paper towel-lined plate, then serve with your choice of toppings and enjoy!
Notes
- This recipe is adapted from the one found here. I recommend this blog for exploring more Ecuadorian cuisine!