Llapingachos de Ecuador (pronounced yapingachos) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 large Russet potatoes, about 3 lbs, peeled and cut in chunks
2 tbs sunflower or avocado oil
½ cup finely chopped white onion
2 tsp ground achiote or saffron (optional)
1 cup grated mozzarella cheese
Salt to taste
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Directions: |
Directions:Boil the potatoes until soft.
Heat the oil over medium high heat add the onions and optional achiote or saffron, cook until the onions are soft, about 5 minutes.
Mash the potatoes, mix in the onion, salt to taste.
Cover the potato dough and let it sit at room temperature for about an hour.
Then make small golf size balls with the potato dough.
Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
Form the dough over the hole so the cheese stays inside and then shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
Cook the patties on a hot griddle until browned on each side - careful when turning them as they will be very delicate. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Total - 1 1/2 - 2 hours |
Personal
Notes: |
Personal
Notes: Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown. A favorite among cultural foods and served throughout Ecuador.
Serve with a fried egg over rice, avocado slices and hot sauce.
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