Carimañolas Recipe (Yuca Fritters)
Carimañola is a yuca fritter snack popular in Colombia and Panama. It is a South American take on a meat pie – the outside is a yuca fritter, shaped into a torpedo, stuffed with cheese, ground meat, or shredded chicken before being fried. The dish is served as a snack or an appetizer and is a popular street food.
Origin and Cultural Significance
The origin of carimañola is somewhat unknown, however it has been popular throughout Colombia and Panama since the 19th century. Carimañola is the Spanish word that is thought to originate from the French word ‘carmagnole’ referring to the French jacket. This is perhaps due to the shape of the snack, with the fritter “wrapping” the filling like a jacket – that became popular during the French revolution.
Different versions of the snack can also be found in other Latin and South American countries, including, Costa Rica, Ecuador, Puerto Rico, and Brazil. The snack is cheap, with many locals having a favorite street vendor to visit for the dish. Carimañola is soft on the inside and crunchy on the outside, with more or less filling depending on where you go, and how much you spend.
Carimañola Recipe (Yuca Fritters)
Carimañola is a savory snack originating from Columbia and Panama. The snack is a South American take on a meat pie.
Ingredients
- Ground beef or pork - 1 lb
- Onion (finely chopped) - 1
- Garlic (minced) - 2 cloves
- Red bell pepper (finely chopped) - 1
- Tomato (finely chopped) - 1
- Cumin - 1 tsp
- Paprika - 1 tsp
- Salt and pepper - to taste
- Olive oil - 2 tbsp
- Green olives (optional) (chopped, for extra flavor) - to taste
- Yuca (cassava) (peeled and grated) - 2 lbs
- Egg - 1
- Salt - 1 tsp
- Vegetable oil - for frying
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, and red bell pepper. Cook until softened.
- Add ground beef or pork to the skillet and cook until browned.
- Stir in chopped tomato, cumin, paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together. If using green olives, add them to the filling mixture.
- Remove from heat and let the filling cool while you prepare the dough.
- In a large mixing bowl, combine grated yuca, egg, and salt. Mix until well combined and a dough-like consistency forms.
- Take a small portion of the yuca dough and flatten it in your palm. Place a spoonful of the meat filling in the center.
- Fold the dough over the filling to enclose it, shaping it into a cylindrical or oval shape. Repeat with the remaining dough and filling.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Carefully place the shaped carimañolas into the hot oil, frying in batches until golden brown and crispy, about 5-7 minutes.
- Remove from the oil and drain on paper towels to remove excess oil.
- Serve the carimañolas hot, either as a snack or appetizer, with your favorite dipping sauce or salsa.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 190mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 5g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
