Ecuadorian Potato Pancakes | Oklahoma State University

Ingredients

• 2 pounds Yukon Gold or russet potatoes, scrubbed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1 cup chopped onion
• 1 tablespoon vegetable oil
• 1 cup shredded queso fresco or mozzarella cheese
• 1/2 teaspoon black pepper
• 1/4 to 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil