This has to be one of the greatest dishes I have ever added to a restaurant menu. Fairly simple potato pancakes, I used a blend of sweet and white potato to better approximate the potatoes of Ecuador, that are deep fried and in my case served with a simple yet delicious peanut sauce.They made for a great appetizer but also work as an intriguing side dish, especially with simply grilled meats which also have an affinity for the peanut sauce.
The peanut sauce I prepared was a pourable blend of tomato juice, onions, garlic and chunky peanut butter liberally seasoned with white pepper. It may sound a little weird but it makes for an irresistible treat when paired with the llapingachos! What wine can you pair with this? It’s a touch call, peanut sauce is not a wines friend. The best route, as far as I can tell is to seek out an off-dry sparkling wine, which of course pairs well with fried food. Prosecco is my first thought though a good Moscato might also make for a worthy pairing here.
Two to try: