Potato Pancakes, Llapingachos

Remove the skin from the potatoes, rinse, quarter and soften in a little salted water, which takes 20-25 minutes, depending on the size of the potatoes.

In the meantime, peel and finely dice the onion. Heat the oil in a frying pan and fry the onion until golden brown, then put aside.

Drain the potatoes and press them hot. Mix with salt and the fried onions. Press the mixture together to form a firm dumpling and cool a little.

Cut the mozzarella into 12-14 cubes. Using a tablespoon, cut off a piece of potato dough each, fill with 1 cube of mozzarella and flatten. Form 12-14 stuffed patties in this manner.

Heat the achiote oil. Toast the pancakes in it over medium heat until brown on both sidesb.

double “ll” is pronounced like “j”). They are a vegetarian snack with a leaf salad, but also go well with goulash or roast meat. In Ecuador they are an essential part of the “Fritada”.

(Khb 07/99)

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