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Carimañolas
Panamanian yuca fritters stuffed with seasoned beef
Carimañolas are torpedo-shaped fritters of mashed yuca filled with savoury minced beef, a breakfast and party snack in Panama City and along the Caribbean coast in Colón, often eaten with a cup of coffee or a spoon of hot sauce. The yuca dough is soft and smooth, the outside crisp after frying. The mistake is working the yuca dough while it is cold; mash and shape it while still warm, when it is smooth and pliable. Chef's tip: wet your hands with a little oil or water as you shape them so the dough doesn't stick.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
For the filling
Method
0/5 doneStep 1: Boil 2 ¼ lb yuca (cassava) with 1 tsp salt in plenty of water for 25–30 minutes until very soft. Drain and mash while hot until completely smooth. Never eat yuca raw or undercooked.
30 minStep 2: Meanwhile heat 1 tbsp vegetable oil and cook 1 onion, 2 garlic cloves and ½ green pepper for 5 minutes. Add 12 ½ oz beef mince and cook for 8 minutes, breaking it up, until no pink remains and it reaches 160°F.
13 minStep 3: Stir in 1 tbsp tomato paste, ½ tsp ground cumin and ¾ tsp salt and cook for 2 minutes until dry. Stir in 2 tbsp chopped coriander and cool.
2 minStep 4: With oiled hands take a golf-ball piece of warm yuca dough, flatten it in your palm, add a spoon of filling and close it into a torpedo shape. Make 12.
Step 5: Heat 4 ¼ cups vegetable oil to 350°F and fry the carimañolas 4 at a time for 4–5 minutes, until golden and crisp. Drain on kitchen paper and serve hot.
15 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 8 g
- Carbs
- 24 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carimañolas take?
- About 80 minutes in total: 50 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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