Llapingacho
Ecuadorian fried potato pancake
Llapingachos are fried potato pancakes that originated in Ecuador. They are usually served with salsa de maní, a peanut sauce. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown.
In Ecuador they are sometimes made with mashed, cooked yuca, or cassava, instead of potato. The yuca or cassava root used to make llapingachos is not to be confused with the similarly spelled yucca, the roots of which are generally not edible.
01Origin and preparation
Llapingachos originated in Ambato, Ecuador. It consists of fried mashed potatoes seasoned with onions, cumin and achiote for a bright orange colour and stuffed with cheese, typically queso fresco. It is characterized by its crispy exterior, creamy interior and a peppery hint from the achiote. It is generally served with baked or fried pork, and typically with avocado, sausage, fried egg, tomato and lettuce salad on the side. This dish forms part of Ecuador's culture, and is one of the representative icons of Highland food. Llapingachos are popular not only in Ecuador's Highlands but also in the coast and eastern provinces.
Sources and credits
This article is adapted from the Wikipedia article “Llapingacho”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Llapingachos. (40491622163).jpg by young shanahan from Bratislava, Slovakia, CC BY 2.0
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