Llapingachos: Traditional Ecuadorian Potato Pancakes

Boil the Potatoes

First, chop the potatoes into quarters, then place them in a large pot of salted water.

Bring the water to a boil. Cook the potatoes on low heat until they’re tender. It should be ready in around 30 minutes.

Saute the Onions

While the potatoes are boiling, place a pan with about 1 tablespoon achiote oil on medium heat. When the oil heats up, place the diced onions in the pan. Cook the onions until they’re soft and golden in color.

Combine the Potatoes and Onions

Once the potatoes are done, drain them. If you haven’t peeled them, now is the time to do so. Next, mash the potatoes to a smooth consistency and add the sautéed onions.

Mix the potatoes and onions until they’re well combined, then add salt and pepper to taste. Cover the bowl with a damp towel and set aside. It should stand at room temperature for about an hour and a half.

Add the Cheese

The next step is to cut the cheese into quarter-inch cubes and add them to the potato mixture.

Make the Patties

Slightly wet your hands to avoid the potatoes sticking to them. Form a ball about the size of a lemon in your hands.

Flatten the ball into a patty; each patty should be a quarter-inch thick. Place the patties on a baking sheet. Cover and refrigerate for about 20 to 30 minutes, or until they’re firm to the touch.

Heat a griddle or skillet on the stove. You can choose lard to pan-fry your llapingachos or use vegetable oil. When the lard/vegetable oil is hot enough, place the patties in the griddle.

Fry the patties for around 2 minutes on each side. You’ll know it’s time to flip them over when they start turning a nice golden color. Also, the cheese will get soft and warm.

It’s best to serve llapingachos immediately. You can also keep the patties warm in the oven if you’re going to serve them later.

Pick the Right Potatoes

If you don’t have access to Papa Chola, you can use Russet potatoes. You can also use any other type of potato with high starch content.

Some chefs use Yukon gold potatoes, but they tend to get too mushy if you’re not careful.

Let the Mixture Rest

Allow the potato and onion mixture to rest for no less than half an hour before making the patties. The longer they set, the more they’ll keep their shape. After shaping the patties, let them sit for another 20 to 30 minutes.

Flip the Patties Once

Avoid flipping the patties over too many times. Use that first patty as a test to see how long it takes each side to get to a crispy, golden-brown finish.