Discover the Flavor and Fun of Llapingachos: 20 Traditional Recipes to Try!
Llapingachos, those crispy, golden-brown potato pancakes, are a staple in many Latin American cuisines. Whether you’re from Colombia, Peru, or Ecuador, llapingachos are often served as a side dish or used as a base for creative toppings and fillings. In this article, we’ll take you on a culinary journey to explore 20 mouthwatering Llapingachos recipes that showcase the versatility of these tasty treats. From classic combinations like peanut sauce and chorizo to innovative twists like avocado salsa and coconut curry sauce, there’s something for everyone in this list. So, get ready to elevate your snack game and satisfy your cravings!
Classic Llapingachos with Peanut Sauce
Discover the authentic flavors of Ecuador with this traditional recipe for crispy potato patties served with a creamy peanut sauce.
Ingredients:
– 4 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 2 tablespoons vegetable oil
– Peanut Sauce (see below)
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup heavy cream
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 minced garlic clove
Instructions:
1. In a bowl, combine grated potatoes, flour, salt, and baking powder.
2. Gradually add vegetable oil to the potato mixture until it forms a thick dough.
3. Shape into patties and fry in hot oil for 4-5 minutes on each side, or until golden brown.
4. Serve with Peanut Sauce made by blending all ingredients together.
Cooking Time: 15-20 minutes
Cheesy Stuffed Llapingachos
Transform traditional llapingachos into a creamy, cheesy delight with this easy-to-make recipe. Perfect as an appetizer or snack for any gathering!
Ingredients:
– 4-6 ripe llapingachos (Yukon Gold potatoes)
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Monterey Jack cheese
– 1 tablespoon unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake llapingachos for 45-50 minutes or until tender.
3. Scoop out a small portion of each potato, leaving a shell about 1/4 inch thick.
4. In a bowl, mix softened butter, cheddar cheese, and Monterey Jack cheese.
5. Stuff each potato shell with the cheese mixture, dividing it evenly among the llapingachos.
6. Place stuffed llapingachos on a baking sheet lined with parchment paper.
7. Bake for an additional 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 60-70 minutes
Llapingachos with Avocado Salsa
Llapingachos are traditional Ecuadorian mashed potato patties, crispy on the outside and fluffy on the inside. Paired with a creamy avocado salsa, this dish is a perfect combination of textures and flavors.
Ingredients:
For the Llapingachos:
– 3 large potatoes, peeled and chopped
– 1/4 cup vegetable oil
– Salt to taste
For the Avocado Salsa:
– 2 ripe avocados, diced
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Boil the potatoes until tender, then mash with a fork.
2. Heat the oil in a pan over medium heat. Using wet hands, shape the mashed potatoes into patties. Cook for 4-5 minutes on each side or until golden brown.
3. In a separate bowl, mix together avocado, lime juice, red onion, and garlic.
4. Serve the Llapingachos hot with the Avocado Salsa spooned over the top. Garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Spicy Llapingachos with Chorizo
These crispy, cheesy corn cakes are elevated by the bold flavors of spicy chorizo and smoky paprika. Perfect for snacking or serving as a side dish.
Ingredients:
– 2 cups cooked corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup grated queso fresco or Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup chorizo, cooked and crumbled
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, salt, and baking powder.
3. Add corn kernels, queso fresco, cilantro, smoked paprika, and cayenne pepper to the bowl. Mix until combined.
4. Using your hands, shape the mixture into 6-8 patties.
5. Place patties on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
7. Top each patty with crumbled chorizo and serve.
Cooking time: 15-20 minutes
Llapingachos with Fried Egg
Experience the rich flavors of Ecuadorian cuisine with this simple yet satisfying breakfast dish. Llapingachos are crispy potato patties filled with melted cheese, served with a fried egg and a sprinkle of cilantro.
Ingredients:
– 2 large potatoes
– 1/4 cup grated cheese (such as queso fresco or mozzarella)
– 1 tablespoon vegetable oil
– Salt to taste
– 2 eggs
– Chopped cilantro for garnish
Instructions:
1. Boil the potatoes until tender, then peel and mash.
2. Mix in the grated cheese and a pinch of salt.
3. Shape into patties and heat the vegetable oil in a non-stick pan over medium-high heat.
4. Cook the llapingachos for 3-4 minutes on each side, or until crispy and golden.
5. Fry an egg in the same pan and cook to desired doneness.
6. Serve the llapingachos with the fried egg on top and garnish with chopped cilantro.
Cooking Time: 15-20 minutes
Sweet Potato Llapingachos
Elevate your mashed potato game with these sweet and savory Sweet Potato Llapingachos, inspired by traditional Ecuadorian cuisine. This recipe combines the natural sweetness of sweet potatoes with creamy cheese and crispy toppings for a delicious twist.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup grated queso fresco or feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: chopped cilantro, crumbled bacon, diced tomatoes, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes or until tender.
3. Scoop out flesh and mash with a fork.
4. Mix in queso fresco, salt, and pepper.
5. Transfer mixture to a baking dish and top with desired toppings.
6. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes – 1 hour 20 minutes
Llapingachos with Pickled Onions
Llapingachos are crispy, cheesy, and savory mashed potato patties that are a staple in Ecuadorian cuisine. Here’s a simple recipe to make them even more irresistible by adding a tangy pickled onion topping.
Ingredients:
– 3 large potatoes
– 1/2 cup grated queso fresco or mozzarella cheese
– 1/4 cup all-purpose flour
– 1 egg, beaten
– Salt and pepper, to taste
– Vegetable oil, for frying
– Pickled onions (see below)
– Optional: chopped fresh cilantro or scallions for garnish
Pickled Onions:
– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1 tablespoon sugar
– Salt and pepper, to taste
Instructions:
1. Boil the potatoes until tender, then mash.
2. Mix in the cheese, flour, egg, salt, and pepper.
3. Shape into patties and fry in hot oil until golden brown (about 3-4 minutes per side).
4. Drain on paper towels and serve with pickled onions.
Cooking Time: 20-25 minutes
Vegan Llapingachos with Cashew Cream
Vegan Llapingachos with Cashew Cream: A creamy twist on traditional Colombian potato pancakes, these llapingachos are perfect for a comforting and flavorful vegan meal.
Ingredients:
– 4 large potatoes, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup cashews
– 1/2 cup water
– Vegan oil or butter for frying
Instructions:
1. In a large bowl, combine grated potatoes, flour, salt, and pepper. Mix well.
2. Soak cashews in water for at least 30 minutes. Drain and blend with remaining 1/4 cup water until smooth and creamy.
3. Heat about 1/2 inch (1 cm) of vegan oil or butter in a large skillet over medium heat.
4. Using your hands, shape potato mixture into small patties. Fry llapingachos for about 4-5 minutes on each side, until golden brown.
5. Serve warm with a dollop of cashew cream and enjoy!
Cooking Time: About 20-25 minutes
Llapingachos with Grilled Chicken
A twist on traditional Ecuadorian mashed potato patties, Llapingachos with Grilled Chicken is a hearty and satisfying meal that combines the comfort of homemade chicken with crispy, cheesy potato cakes. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 large potatoes, peeled and mashed
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper, then grill for 5-7 minutes per side, or until cooked through.
3. In a large bowl, combine mashed potatoes, cheese, cilantro, and olive oil. Mix well.
4. Shape potato mixture into patties (about 1/2 inch thick).
5. Grill potato cakes for 3-4 minutes per side, or until crispy and golden brown.
6. Serve chicken with grilled Llapingachos.
Cooking Time: 15-20 minutes
Llapingachos with Fresh Tomato Salad
These crispy potato patties, known as llapingachos, are a popular Ecuadorian snack often served with a refreshing tomato salad. This recipe combines the two for a delightful and easy-to-make appetizer or side dish.
Ingredients:
For the llapingachos:
– 2 large potatoes
– 1/4 cup vegetable shortening
– 1 tablespoon vinegar
– Salt, to taste
For the fresh tomato salad:
– 3-4 ripe tomatoes, diced
– 1/4 cup red onion, thinly sliced
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chopped cilantro (optional)
Instructions:
1. Boil the potatoes until tender, then let them cool.
2. Mash the potatoes with shortening and vinegar. Season with salt to taste.
3. Shape the potato mixture into patties.
4. Heat a non-stick skillet or griddle over medium heat. Cook the llapingachos for 4-5 minutes on each side, until crispy and golden.
5. Meanwhile, combine the diced tomatoes, red onion, lime juice, and cilantro (if using) in a bowl.
6. Serve the llapingachos warm with the fresh tomato salad.
Cooking Time: 20-25 minutes
Llapingachos with Cilantro Lime Sauce
Llapingachos are a popular Ecuadorian dish that combines crispy potato cakes with a tangy and refreshing cilantro lime sauce. In this recipe, we’ll show you how to make these addictive treats at home.
Ingredients:
For the Llapingachos:
– 3 large potatoes, peeled
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– Salt, to taste
For the Cilantro Lime Sauce:
– 1/2 cup fresh cilantro leaves and stems
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt, to taste
Instructions:
1. Boil the potatoes until tender, then mash with a fork.
2. Heat the oil in a non-stick skillet over medium heat. Add the mashed potatoes and shape into patties. Cook for 4-5 minutes per side, or until crispy and golden.
3. Meanwhile, combine the cilantro, lime juice, olive oil, garlic, and salt in a blender or food processor. Blend until smooth.
4. Serve the Llapingachos with the Cilantro Lime Sauce spooned on top.
Cooking Time: 20-25 minutes
Llapingachos with Roasted Corn
Craving a comforting and flavorful side dish? Look no further! This recipe combines the classic llapingachos (mashed potatoes) with roasted corn for a delightful twist.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1 cup whole kernel corn, fresh or frozen
– 2 tablespoons vegetable oil
– Salt to taste
– Optional: grated cheese, chopped cilantro, or diced onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the corn in a single layer on a baking sheet for 20-25 minutes, or until slightly caramelized.
3. Boil the potatoes until tender, about 15-20 minutes. Drain and mash with 1 tablespoon of vegetable oil.
4. Add roasted corn to the mashed potatoes and mix well. Season with salt to taste.
5. Serve warm, garnished with your choice of grated cheese, chopped cilantro, or diced onions.
Cooking Time: Approximately 45-50 minutes
Llapingachos with Smoked Paprika Aioli
These crispy Llapingachos (Colombian-style mashed potato cakes) get a smoky twist with the addition of Smoked Paprika Aioli. A perfect combination for a flavorful and satisfying snack or side dish.
Ingredients:
For the Llapingachos:
– 3-4 large potatoes, peeled and diced
– 1/2 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1 tablespoon olive oil
– Salt to taste
For the Smoked Paprika Aioli:
– 1 cup mayonnaise
– 2 tablespoons smoked paprika
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Boil potatoes until tender, then mash with onion, garlic, egg, and olive oil. Season with salt.
2. Divide the mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
3. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry patties until golden brown and crispy, flipping halfway through (about 4-5 minutes per side).
4. Meanwhile, mix together aioli ingredients. Serve with Llapingachos.
Cooking Time: About 20-25 minutes
Llapingachos with Shredded Beef
Llapingachos are a traditional Ecuadorian dish that combines crispy plantains with savory shredded beef. This recipe is a twist on the classic, adding rich and tender beef to the mix.
Ingredients:
– 4 ripe plantains
– 1 pound shredded beef (such as carne asada or brisket)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: sour cream, salsa, and chopped cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the plantains into 1-inch rounds.
3. Heat oil in a large skillet over medium-high heat. Cook the onion and garlic until softened, about 5 minutes.
4. Add the shredded beef to the skillet, stirring to combine with the onion mixture. Cook for an additional 5-7 minutes or until heated through.
5. Meanwhile, bake the plantain slices for 15-20 minutes or until crispy.
6. Serve the shredded beef over the llapingachos, topped with your choice of sour cream, salsa, and cilantro.
Cooking Time: 30-40 minutes
Llapingachos with Chimichurri Sauce
Llapingachos are a traditional Ecuadorian dish that combines crispy mashed potato patties with fresh and tangy chimichurri sauce. In this recipe, we’ll guide you through the process of making these addictive bites.
Ingredients:
– 3 large potatoes
– 1/2 cup vegetable oil
– 1/4 cup chopped fresh cilantro
– 1/4 cup red wine vinegar
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– Salt to taste
– 1 egg, lightly beaten (for egg wash)
Instructions:
1. Boil the potatoes until tender, then mash and let cool.
2. Divide the mashed potatoes into 4-6 portions, depending on desired size.
3. Shape each portion into a ball and flatten slightly into patties.
4. Heat the oil in a non-stick skillet over medium heat. Fry the llapingachos for 3-4 minutes per side, until golden brown.
5. For the chimichurri sauce: Combine cilantro, vinegar, jalapeño, garlic, and salt in a bowl. Mix well.
6. Serve the llapingachos hot with a dollop of chimichurri sauce.
Cooking Time: 20-25 minutes
Llapingachos with Black Bean Salad
Get a taste of Ecuadorian cuisine with these crispy mashed potato patties, served alongside a flavorful black bean salad. Perfect as an appetizer or side dish.
Ingredients:
For the llapingachos:
– 3 large potatoes, peeled and chopped
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
For the black bean salad:
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Boil the potatoes until tender. Mash with garlic, salt, and pepper.
2. Shape into patties and fry in oil until golden brown (about 3-4 minutes per side).
3. In a separate bowl, combine black beans, red onion, jalapeño, lime juice, cumin, salt, and pepper. Mix well.
4. Serve the llapingachos with the black bean salad. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes (depending on frying time)
Llapingachos with Mango Salsa
This recipe combines the traditional Ecuadorian dish llapingachos (mashed potato patties) with a sweet and tangy mango salsa, creating a unique and flavorful fusion.
Ingredients:
– 2 large potatoes, peeled and boiled
– 1/4 cup vegetable oil
– Salt to taste
– 1 ripe mango, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Cilantro leaves for garnish
Instructions:
1. Mash the potatoes in a bowl until smooth.
2. Heat the vegetable oil in a non-stick pan over medium heat. Using your hands, shape the mashed potatoes into patties.
3. Fry the patties for about 4-5 minutes on each side, or until golden brown and crispy.
4. Meanwhile, combine the mango, red onion, jalapeño pepper, and lime juice in a bowl. Stir well to combine.
5. Serve the llapingachos hot with the mango salsa spooned over the top. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Llapingachos with Crispy Pork Belly
This Ecuadorian-inspired recipe combines the comfort of mashed potatoes with the indulgent richness of crispy pork belly, all wrapped up in a crunchy cornmeal coating. The result is a satisfying snack or side dish that’s sure to please.
Ingredients:
– 4 large potatoes
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 pound pork belly, cut into 1-inch cubes
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– Vegetable oil for frying
Instructions:
1. Boil the potatoes until tender, then mash with cheese, cilantro, salt, and pepper.
2. Cut the pork belly into 1-inch cubes and season with salt and black pepper.
3. Dredge the pork in flour, shaking off excess, then dip in beaten eggs, and finally coat in cornmeal mixture.
4. Fry the pork belly pieces in hot oil until crispy and golden brown (about 5-7 minutes). Drain on paper towels.
5. Shape the mashed potato mixture into patties and fry in hot oil until golden brown (about 3-4 minutes).
6. Serve the llapingachos with crispy pork belly and enjoy!
Cooking Time: About 20-25 minutes
Llapingachos with Coconut Curry Sauce
This Ecuadorian dish gets a creamy and aromatic boost from the addition of coconut curry sauce. Crunchy, cheesy potato patties meet rich and spicy curry in this flavorful fusion.
Ingredients:
– 4 large potatoes
– 1/2 cup grated queso fresco or feta cheese
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– Salt, to taste
– Coconut Curry Sauce (recipe below)
– Vegetable oil, for frying
Instructions:
1. Boil the potatoes until tender, then mash and mix with cheese, flour, egg, and salt.
2. Shape into patties and fry in hot oil until golden and crispy.
3. Serve warm with Coconut Curry Sauce.
Coconut Curry Sauce:
– 1 can coconut milk
– 2 tablespoons curry powder
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper, to taste
Combine all ingredients in a saucepan and simmer over medium heat until the sauce thickens. Serve warm with Llapingachos.
Cooking Time: 30-40 minutes (depending on frying time)
Llapingachos with Roasted Garlic Aioli
Llapingachos are a traditional Ecuadorian dish made from mashed potatoes, cheese, and beans, while Roasted Garlic Aioli adds an extra layer of creamy flavor. This recipe combines the two for a delicious and satisfying meal.
Ingredients:
– 4 large potatoes
– 1 can black beans, drained and rinsed
– 2 cups grated queso fresco or cheddar cheese
– 2 cloves garlic
– 2 tablespoons olive oil
– Salt to taste
– Roasted Garlic Aioli (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Boil the potatoes until tender, then mash with salt and set aside.
3. In a pan, heat the olive oil over medium heat. Add the black beans and cook for 5 minutes or until slightly caramelized.
4. Mix the mashed potatoes, cooked black beans, and grated cheese. Season with salt to taste.
5. Form into patties and fry in a skillet with about 1/2 inch of vegetable oil until golden brown.
Roasted Garlic Aioli:
– 3 cloves garlic, roasted (see note)
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients in a bowl and mix well. Serve with Llapingachos.
Cooking Time: About 30 minutes
Summary
Get ready to indulge in the delicious and traditional flavors of Llapingachos! This popular dish from Ecuadorian cuisine has been taken to new heights with these 20 mouth-watering recipes. From classic pairings like peanut sauce and chorizo, to innovative twists like vegan cashew cream and roasted corn, there’s something for every taste bud. Whether you’re in the mood for spicy, cheesy, or simply savory, these Llapingachos recipes will transport your taste buds to the heart of Ecuador.
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