Carimañolas
The Quirky Foodster Team
Ingredients
Method
- Boil the yuca in salted water until very tender, about 20–25 minutes; drain and mash while still warm until smooth.
- Heat a little oil in a frying pan and sauté the onion and garlic until soft.
- Add the minced beef and cumin, cooking until browned; season with salt and pepper and cool slightly.
- Take a portion of the mashed yuca, flatten it in your palm, and place a spoonful of the meat filling in the centre.
- Shape into a torpedo form, fully enclosing the filling.
- Dip each shaped carimañola in beaten egg.
- Heat oil to 175°C (350°F) and fry until deeply golden, about 4–5 minutes.
- Drain on paper towels before serving hot.
Introduction: Crisp, torpedo-shaped fritters made from yuca dough filled with seasoned minced meat, a beloved Panamanian starter.
Cultural Background: Carimañolas showcase yuca's central place in Panamanian cooking, the starchy root mashed into a smooth dough and wrapped around a savoury filling before frying until deeply golden.
Tips: Mash the yuca while still warm for the smoothest, most pliable dough. Seal the filling completely within the yuca dough to prevent it leaking during frying.
Variations: Fill with shredded chicken instead of beef for a variation. Serve with a spicy salsa on the side.
Storage: Refrigerate cooked carimañolas in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 10–12 minutes to restore crispness.
FAQs:
Q: Can carimañolas be made ahead?
A: Yes, shape and refrigerate uncooked for up to a day, or freeze for longer storage before frying.
Q: What is the filling traditionally made from?
A: Seasoned minced beef is most common, though chicken is also used.
- Yuca, peeled and cubed — 1 kg (2.2 lb)
- Minced beef — 250 g (9 oz)
- Onion, finely chopped — 1
- Garlic, minced — 1 clove
- Ground cumin — 1 tsp
- Egg, beaten — 1
- Oil for deep frying
- Salt and pepper — to taste
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