Main Course · Lunch · Latin American ·

Crisp Ecuadorian Llapingachos with Peanut Sauce

Name: Crisp Ecuadorian Llapingachos with Peanut Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 lbs potatoes, peeled and boiled; 1 cup queso fresco, crumbled; 1 tablespoon achiote oil; Salt, to taste; 1 cup peanuts, toasted and unsalted; 1 tablespoon achiote oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups milk; Salt and pepper, to taste; 2 onions, thinly sliced; 1 tablespoon lime juice; Salt, to taste

Discover the unique flavors of Ecuador with these delicious llapingachos served with a rich peanut sauce, perfect for a fulfilling meal.

4.8(151 reviews)

·By Ethan Brooks·September 8, 2025

Crisp Ecuadorian Llapingachos with Peanut Sauce — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Llapingachos

For the Peanut Sauce

For the Topping

Nutrition

Per serving

Calories: 605 kcal
Protein: 24.25 g
Carbs: 56.75 g
Fat: 33 g
Fiber: 9.25 g

Whole recipe

Total

Calories: 2421 kcal
Protein: 97 g
Carbs: 227 g
Fat: 132 g
Fiber: 37 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs potatoes peeled and boiled	640	16	144	0	20
1 cup queso fresco crumbled	340	24	4	24	0
1 tablespoon achiote oil	120	0	0	14	0
Salt to taste	0	0	0	0	0
1 cup peanuts toasted and unsalted	828	38	24	72	12
1 tablespoon achiote oil	120	0	0	14	0
1 small onion finely chopped	28	1	6	0	1
2 cloves garlic minced	9	0	2	0	0
2 cups milk	240	16	24	8	0
Salt and pepper to taste	0	0	0	0	0
2 onions thinly sliced	92	2	22	0	4
1 tablespoon lime juice	4	0	1	0	0
Salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Onions

1
Place sliced onions
Place sliced onions in a bowl.
2
Add lime juice and salt
Add lime juice and salt, mixing well.
3
Let sit
Let sit for at least 20 minutes to pickle lightly.

Preparing the Potato Mixture

1
Mash potatoes
Mash boiled potatoes thoroughly and allow them to cool slightly.
2
Combine ingredients
Mix in crumbled queso fresco, achiote oil, and salt.
3
Shape patties
Shape the mixture into small patties (approximately 1/2 inch thick).

How to Make Crisp Ecuadorian Llapingachos with Peanut Sauce

Total time: 2 h · Yields 4 servings

1
Frying the Llapingachos
Heat achiote oil in a pan over medium heat and fry patties until golden and crispy on each side.
2
Making the Peanut Sauce
Blend toasted peanuts until fine. Sauté onions and garlic in achiote oil until translucent, add milk, peanut paste, salt, and pepper, and simmer until thickened.
3
Pickling the Onions
Ensure onions sit for adequate time to enhance their tangy flavor.