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I’ve never had Ecuadorian food, but when I stumbled across some potato pancakes that were stuffed with cheese, I knew I had to have them!
I personally love all sorts of crispy potato snacks and this one is no different. You really can’t go wrong with potatoes stuffed with cheese, however, this one is a bit unique. Namely, the cheese, queso cortija is almost like feta when cold, but warmed, cooked inside the potato, it turns soft, and creamy. Sort of like paneer which adds such a nice flavor to it. Usually something that’s creamy and stretchy like queso blanco would be used for this recipe, I quite enjoyed this variation to it.
As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, having a theme can give you lots of inspiration to try new recipes when you’re stumped on what to make! All things potato is certainly an excellent theme to have! You get a two-in-one with this recipe because Ecuador sure was a destination unseen for me, but now it is not! You can explore Ecuador cooking with these fun potato snack as part of your Live to Cook one-month challenge, which you’ll also receive by signing up for my newsletter!
To get all the details on how to make the perfect potato pancakes at home and to grasp all the concepts mentioned in this recipe, then be sure to watch the video! If you’re not already, be sure to subscribe to my YouTube channel if you haven’t already, and don’t forget to hit the bell button so that you don’t miss when I upload all of my video recipes! I love sharing the video recipes to go along with my written ones to guarantee your success! Let’s get cooking!
What are Llapingachos?▼
Llapingachos (pronounced yah-peen-GAH-chos) are crispy cheese-stuffed potatoes that are made with some mashed potatoes and onions (or shallots, like here!), and stuffed with cheese, then shallow-fried to a crispy perfection!
Typically, you serve these with a peanut sauce, but you could also serve with Salsa Criolla, Chimichurri Sauce, or even Guacamole!
Tips & Tricks for Perfect Llapingachos
- Pack the patties tightly as you shape them to ensure that they don’t break while cooking.
- Make sure you give the stuffed potato portions the full time to chill in the fridge, otherwise the potato patties may lose their shape while cooking.
- Have a plate/bowl of flour nearby to keep the potato patties well dusted to avoid them from sticking prior to cooking. While refrigerating, it's best to heavily dust each side with flour.
- Cooking the potato pancakes with the lid on is a great way to ensure the flour in the potatoes cook well, via the process of steaming.
- Frying a test patty is a great way to get an idea and feel of the process before cooking the entire batch. Plus, it makes for a good snack as you cook.
- Avoid overcrowding the pan with patties, this will make flipping these delicate patties much harder.
Equipment Needed
Llapingachos Ingredients
For all ingredient quantities and to save the recipe for later, scroll to the bottom of this post or press the “Jump to Recipe” button for the FULL PRINTABLE RECIPE CARD. You can scale the recipe based on how many pancakes you want to make so that you know exactly how many potatoes and how much cheese you’ll need for a good-sized patty!
- Potatoes: I love to use Yukon gold potatoes because they hold their shape and they crisp nicely. You need potatoes that will keep their form so that they don’t fall apart when you fry! Plus, they have a nice buttery flavor.
- Cheese: I’m using Queso cotija cheese. It’s comparable to feta cheese. While it’s not melting cheese, I really enjoyed the flavor and texture that this cheese gave to the pancakes. It is firm and warm on the inside when you’ve fried the potato patties!
- Shallots: I think some shallots will add a nice crunch and sweetness to the potato patties.
- All-purpose flour: Use a fair amount to bind the potatoes well so that they won’t explode when frying.
- Herbs: I’m garnishing with freshly chopped chives, but feel free to also use parsley or even thyme if you want.
- Salt and pepper: Essential seasoning for you to add to taste.
- Olive oil: To sauté the shallots and then to sauté the potato pancakes. You can also use vegetable oil or canola oil if you want.
How to Make Ecuadorian Potato Pancakes
Boil or steam the potatoes until fork tender and then peel off the skin. While the potatoes are cooking, sauté the shallots with 2-3 tsp of olive oil until they soften and become fragrant.
Transfer the potatoes to a large bowl and begin mashing. Then, add shallots, salt, pepper and flour. Continue mashing and mixing until completely smooth. Allow the potatoes to cool slightly.
While the potatoes cool, cut the cheese into 1 inch squares. Then, once the potatoes are cool enough to handle, scoop out 2 portions of the potatoes and form a ball. You may need to dust your hand or the potatoes with flour to make it easier to work with. Pat down slightly and make a dent in the middle. Add the cheese in the middle and then cover with potatoes to form a ball again. Pat down slightly and place on a baking sheet that's dusted with flour.
Repeat with the remaining portions and allow the stuffed portions to cool down for 30-40 minutes.
Heat a non-stick pan on medium-low to medium heat and once hot add olive oil. Place the potato patties on the pan and sauté without moving the patties for 4-5 minutes with the lid on. Then, carefully flip the patties with a fish or crepe spatula, something with a very thin profile and cook on the other side for 4-5 more minutes, covered.
Garnish with chopped chives.
Serve fresh and enjoy!
Can I use Other Potatoes for this Llapingacho Recipe?▼
I’ve found from some sources that traditionally these potato pancakes are made with papa criolla potatoes, which originate from the Andes region in South America. They are also referred to as Colombian-style Creamy Fried Potatoes. However, you can use yellow potatoes, red potatoes, and if none of these are available, russet potatoes can work well too.
What Other Cheese can I use?▼
You could also use Queso blanco for these Ecuadorian potato pancakes. This is actually what I was initially looking for, but unfortunately I wasn’t able to find it! This cheese would be excellent in your Ecuadorian crispy cheesy potato pancakes because this is a melting cheese, so if you’re looking for an explosion of cheese and gooeyness in your bite, then this is great!
For more accessible cheeses at your regular grocery store, you can use a combination of mozzarella and cheddar. I would not use cheddar alone because it’s not as melty as mozzarella, but mozzarella on its own doesn’t have much flavor. That’s why a combination is best!
Can I make Cheese-Stuffed Potato Pancakes in advance?▼
Yes, it is possible to prepare these Ecuadorian pancakes in advance. Of course fresh is best, but if there are leftovers, then that’s no problem at all! Simply transfer the leftover crispy potato pancakes to an airtight container. You could reheat in the microwave, but the potato pancakes could get soggy and lose their shape. Your best bet would be to refry them on the pan on low heat.
Can THese Ecuadorian Potato Pancakes be gluten-Free?▼
Yes, these potato pancakes certainly can be made gluten-free! All you need to do is coat the cheesy potato pancakes with gluten-free flour.
What to Serve with Crispy Cheese Potato Fritters
Technically you could have whatever you want since this is a side dish or appetizer! You could serve with avocado and eggs for breakfast, but here are some other great ideas to pair your potato pancakes!
- Choripan - Argentinian Sausage in a Bun
- Hot Tex Mex Chicken Noodle Soup
- Light Mediterranean Vegan Couscous Salad
- Pot Roast
- Italian-Herb Grilled Chicken
- Tender Jamaican Pepper Steak
- Baked Red Pepper Pesto Salmon
- Garlic-Butter Sautéed Broccoli
- Pork Chops
- Garlic Bread
- Dinner Rolls - you could even use dinner rolls as slider buns and serve the patties in between buns with some spicy mayo as vegetarian sliders, like my McAloo Tikki Burgers! That’s actually how I ate these!
For Dessert, you would love to have:
- Protein Skillet Pizookie
- Protein Rice Krispies
- Easy Chocolate Chip Edible Cookie Dough
- Canadian Beavertails
Other Crispy Potato Snack Recipes!
- Aloo Patties - Potato Stuffed in Puff Pastry
- Aloo Tikki Chaat
- Aloo Samosas
- Restaurant-Style French Fries
- Crispy Patatas Bravas
- Homemade Curly Fries
- McDonald’s-Style Hash Browns
What Traditional Ecuadorian Llapingachos Have That These Do Not
Traditional Ecuadorian llapingachos are tinted and flavoured with achiote, which is what gives them their familiar orange cast. There is no achiote in this version, and no cumin either. The seasoning is salt and pepper and nothing else, so what you taste is potato, shallot and melted cheese rather than a spiced patty. That is a real difference from what you would be served in Ecuador and it is worth knowing before you make them.
The other difference is the plate around them. In Ecuador these arrive with salsa de mani, a creamy peanut sauce built on peanut butter or ground peanuts, alongside onion curtido, a tomato salad, lettuce and avocado slices, very often with a fried egg on top. None of that is part of this recipe. These are the Ecuadorian potato patties on their own, and if you want the full spread the peanut sauce is the single addition that changes the most. One more small thing: the onion here is 2 finely chopped shallots, not white onion and not red onions. Red onion is the listed swap but use half the amount, because it is considerably stronger.
The Cheese Goes Inside, Not Through the Mash
These are not potato pancakes with cheese stirred into the mixture. The cheese sits in a sealed pocket in the middle, and that construction is the entire identity of the dish. While the mash cools, cut the cheese into 1 inch squares. A mild melting cheese is what you want here: mozzarella cheese or Monterey Jack both work well because they go stringy rather than splitting into oil, which is what a sharper aged cheese will do inside a hot patty.
The shaping goes like this. Scoop out 2 portions of the mash and roll them into a ball, dusting your hands or the potato with flour if it sticks. Pat it down slightly, press a dent into the middle, drop the cheese in, then bring the potato back over the top and re-form the ball. Pat it down again and set it on a baking sheet dusted with flour. Keep them on the thick side. A thick patty gives the cheese somewhere to sit; flatten them too far and the cheese finds the edge and escapes into the pan.
The Mash, and Why the Chill Is Not Optional
Boil or steam 4 small yellow potatoes in a large pot until they are fork tender, then drain them and peel off the skins. While they are going, saute the 2 chopped shallots in 2 to 3 teaspoons of olive oil until they soften and turn fragrant, because they go into the mash cooked rather than raw. Then everything goes into a large bowl: potatoes, shallots, salt, pepper and a quarter cup of all-purpose flour with more standing by. Mash and stir with a potato masher until the mixture is completely smooth. Smooth is not a preference here. Chunks are exactly where a patty splits open in the pan.
Then comes the step people skip, and it is the reason the total time reads 80 minutes for a recipe with 10 minutes of prep. Once stuffed and shaped, the patties go into the refrigerator for 30 to 40 minutes. That rest firms the starch so they hold their shape the moment they meet heat instead of slumping. Note also that salt and pepper are to taste in this recipe rather than a measured teaspoons salt and teaspoon pepper, so season the mash and actually taste it before you start shaping, because you cannot fix it later.
Frying: Low and Slow, With the Lid On
Use a non-stick pan or a griddle on medium-low to medium heat with a tablespoon of oil, and avocado oil is a good alternative to the olive oil if you want a higher smoke point. What you must not do is reach for medium high heat. That is the mistake that ruins these, because high heat browns the outside long before the cheese in the middle has melted, and a molten centre is the entire point.
Lay the patties down and then leave them alone. Do not move them, do not press them, and put the lid on. Four to five minutes covered, which traps enough heat above the patty to melt the cheese while the base browns. Then flip them with a fish spatula or a crepe spatula, something with a very thin profile, because a thick turner will tear straight through a soft potato patty. Another 4 to 5 minutes covered, until both sides are golden brown, and serve fresh. The recipe card makes 6 pancakes and one is 98 calories, with 17 g of carbs, 3 g of fat, 2 g of fiber and 106 mg of sodium. Finish with chives, or green onion tops, a squeeze of lime juice and some cilantro. They make a very good brunch dish served hot from the pan.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Llapingachos are crispy, golden Ecuadorian potato pancakes stuffed with melted cheese. Easy to make and irresistibly satisfying, they are the ultimate cheesy comfort food side dish.
Deep-fried
Rate this recipe ✦
10 min
Prep
30 min
Cook
40 min
Rest
1 hr 20 min
Total
6
pancakes
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
- small yellow potatoes (boiled and peeled) · make your own
- shallots(finely chopped)
- (31 g) all-purpose flour(plus more as needed)Shop →
- salt(to taste)Shop →
- pepper(to taste)Shop →
- (15 ml) olive oilShop →
- chives(for garnish)
Instructions
- 1
Boil or steam the potatoes until fork tender and then peel off the skin. While the potatoes are cooking, sauté the shallots with 2–3 tsp of olive oil until they soften and become fragrant.
Boil or steam the potatoes until fork tender and then peel off the skin. While the potatoes are cooking, sauté the shallots with 2–3 tsp of olive oil until they soften and become fragrant.
- 2
Transfer the potatoes to a large bowl and then add shallots, salt, pepper and flour. Start mashing and mixing until completely smooth. Allow the potatoes to cool slightly.
Transfer the potatoes to a large bowl and then add shallots, salt, pepper and flour. Start mashing and mixing until completely smooth. Allow the potatoes to cool slightly.
- 3
While the potatoes cool, cut the cheese into 1 inch squares. Then, once the potatoes are cool enough to handle, scoop out 2 portions of the potatoes and form a ball. You may need to dust your hand or the potatoes with flour to make it easier to work with. Pat down slightly and make a dent in the middle. Add the cheese in the middle and then cover with potatoes to form a ball again. Pat down slightly and place on a baking sheet that's dusted with flour. Repeat with the remaining portions and allow the stuffed portions to cool down for 30-40 minutes.
While the potatoes cool, cut the cheese into 1 inch squares. Then, once the potatoes are cool enough to handle, scoop out 2 portions of the potatoes and form a ball. You may need to dust your hand or the potatoes with flour to make it easier to work with. Pat down slightly and make a dent in the middle. Add the cheese in the middle and then cover with potatoes to form a ball again. Pat down slightly and place on a baking sheet that's dusted with flour. Repeat with the remaining portions and allow the stuffed portions to cool down for 30-40 minutes.
- 4
Heat a non-stick pan on medium-low to medium heat and once hot add olive oil. Place the potato patties on the pan and sauté without moving the patties for 4-5 minutes with the lid on. Then, carefully flip the patties with a fish or crepe spatula, something with a very thin profile and cook on the other side for 4-5 more minutes, covered.
Heat a non-stick pan on medium-low to medium heat and once hot add olive oil. Place the potato patties on the pan and sauté without moving the patties for 4-5 minutes with the lid on. Then, carefully flip the patties with a fish or crepe spatula, something with a very thin profile and cook on the other side for 4-5 more minutes, covered.
- 5
Serve fresh once each side is golden brown.
Serve fresh once each side is golden brown.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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