These Fritters From Ecuador Are Cheesy Potato Heaven

Ecuadorian cuisine is a colourful and diverse blend of indigenous, Spanish, and African influences. The country's geography and climate, ranging from the Andes mountains to the Pacific coast, also contribute to the wide variety of dishes found in Ecuadorian cuisine. One dish that exemplifies the richness and complexity of Ecuadorian cuisine is Llapingachos.

Llapingachos are a traditional Ecuadorian dish made with potatoes, cheese, and peanut sauce. What makes Llapingachos unique is the combination of flavours and textures. The crispy exterior of the potato patties pairs perfectly with the soft, melty cheese inside. The savoury and slightly sweet peanut sauce adds a bold punch of flavour that complements the mildness of the potatoes and cheese. The combination of all these elements makes for a delicious and satisfying meal.

Llapingachos are a staple in Ecuadorian cuisine and are often served on special occasions such as weddings, birthdays, and holidays. They are also popular street food, sold by vendors in markets and on street corners throughout the country. In recent years, Llapingachos have gained popularity outside of Ecuador, and can now be found in Ecuadorian restaurants around the world. Whether enjoyed on a special occasion or as a street food snack, Llapingachos are sure to satisfy and leave a lasting impression on anyone who tries them.


  • 5 to 6 potatoes
  • ¼ cup vegetable oil
  • 1 onion, finely chopped
  • 1 teaspoon cumin
  • ½ teaspoon paprika powder
  • 1 cup shredded cheese
  • Freshly ground black pepper, to taste
  • ½ cup all-purpose flour


  • Peel the potatoes and then steam or boil them until fork tender.
  • Drain and cut each potato in half and let them cool. 
  • In a skillet add the chopped onion and cook until soft. 
  • Add the cumin and paprika powder and stir to coat.
  • In a ricer or with a potato masher, mash the potatoes until smooth.
  • Add in the cooked and seasoned onions.
  • Add the shredded cheese to the mix.
  • If it’s too wet add small amounts of flour until its thick enough to form into balls.
  • Shape the potato into patties about 3 inches in diameter. 
  • In a pan, heat some oil and fry each patty until golden brown on both sides.
  • Serve with salsa or peanut sauce.