Golden, torpedo-shaped yuca fritters with a savory beef filling, crispy outside and soft inside — one of Panama's most beloved breakfast and snack foods.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Boil yuca until very tender. Drain and mash until smooth with no lumps. Season with salt.
-
2
Sauté onion, garlic, and bell pepper. Add ground beef and cumin, cook until browned. Season well.
-
3
Take a handful of mashed yuca, flatten in your palm, place a spoonful of filling in the center.
-
4
Fold yuca around filling to form a torpedo shape, sealing edges completely.
-
5
Fry in oil at 180°C until deep golden brown, about 4-5 min.
-
6
Drain on paper towels. Serve hot.
Did You Know?
Carimañolas are so popular at Panamanian bakeries that they sell out within the first hour of opening every morning.
Chef's Notes
Equipment Tips
- pot
- deep fryer or heavy pot
- potato masher
Garnishing
lime wedges
Accompaniments
hot sauce, suero
The Story Behind Carimañolas
Carimañolas emerged from Afro-Panamanian communities who transformed yuca, a staple root vegetable, into an ingenious portable food. The technique of mashing boiled yuca into a pliable dough that encases seasoned fillings represents culinary creativity born of necessity. They remain essential to Panamanian breakfast culture.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!