Entree: Panama – Central America – Carimañolas (Fried yuca fritters)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Total 1 hr

Ingredients

- 2 lb (900 g) yuca (cassava), peeled and cut into chunks
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, finely chopped
- 2 tbsp (30 ml) vegetable oil (for filling)
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried oregano
- 1/4 cup (35 g) chopped fresh cilantro
- 1 large egg, approx. 50 g
- 1/2 cup (60 g) grated queso fresco or crumbly white cheese (optional)
- Salt and freshly ground black pepper, to taste
- 2–3 cups (480–720 ml) vegetable oil, for deep frying

Instructions

1. Prepare the filling: Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 4–5 minutes. Add 1 lb (454 g) ground beef and brown, breaking up lumps. Stir in 2 tbsp (30 ml) tomato paste, 1 tsp (5 ml) ground cumin, 1/2 tsp (2.5 ml) dried oregano, and salt and pepper to taste. Simmer 5–8 minutes until flavors meld and excess moisture evaporates. Stir in 1/4 cup (35 g) chopped cilantro, adjust seasoning, then remove from heat and let cool.
2. Make the yuca dough and form carimañolas: Boil the 2 lb (900 g) yuca in salted water until very tender, about 20–25 minutes. Drain, remove the fibrous core, and mash while hot until mostly smooth. Allow to cool slightly, then mix in 1 large egg, 1/2 cup (60 g) grated queso fresco if using, and salt to taste to form a pliable dough. With damp hands, take a golf-ball–sized portion, flatten into an oval, place about 1–2 tbsp of the cooled meat filling in the center, and fold/seal into a filled oval or torpedo shape. Repeat to make about 12–14 carimañolas.
3. Fry the carimañolas: Heat 2–3 cups (480–720 ml) vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the carimañolas in batches, turning occasionally, until golden brown and crisp, 3–5 minutes per batch. Drain on paper towels.
4. Serve hot, garnished with extra chopped cilantro or a wedge of lime if desired. Carimañolas are traditionally enjoyed warm as a filling entree.