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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.[1]
 | This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
| Created by | Ecuador |
|---|---|
| Main ingredients | Mashed potatoes or yuca, cheese |
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.
Ecuador
Llapingachos originated in Ambato, Ecuador.[citation needed] It is fried mashed potato surrounding a center of cheese which is generally served with baked or fried pork. It is typically served 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.
See also
- List of Ecuadorian dishes and foods
- List of stuffed dishes
References
- Adarme, A. (2013). Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack. St. Martin's Press. p. 141. ISBN 978-1-250-01249-4. Retrieved January 9, 2017.
External links
 | This Ecuadorian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
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