Carimañola is a traditional dish from the Caribbean region of Colombia. It is a yuca fritter stuffed with meat, or cheese for a great vegetarian version. This dish is also popular in Panamá.
I usually don’t like to eat fried food, but once in a while I crave my Colombian fritters. Since I have to blog about Colombian cuisine, which includes all these fantastic fritters, I have the perfect excuse to eat them. They are delicious with ají! Try them.
1 ½ pound frozen or fresh yuca
Vegetable oil for frying
1 cup mozzarella cheese, diced
2 tablespoons vegetable oil
1 garlic clove, minced
¼ cup red bell pepper, chopped
½ cup chopped onion
1 scallion, chopped
Salt and pepper to taste
½ teaspoon ground cumin
1 tablespoon tomato paste
½ pound ground beef
1. In a large pot place the yuca, salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook for about 15 minutes or until fork tender.
2. Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.
3. To prepare the meat filling: In a large skillet, heat the oil over medium-high heat. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.
4. Add the ground beef and cook until the meat is cooked trough, about 7 minutes. Add the tomato paste and cook for 2 minutes more.
5. Remove from the heat, adjust the seasoning and let it cool.
6. To make the carimañolas: Divide the yuca mixture into 10 balls. Make a hole through the center of each ball with your finger. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
7. In a large pot heat the vegetable oil and heat to 350° F. Add the carimañolas to hot oil and cook about 2 to 3 minutes until golden brown, turning them often.
8. Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with ají.
I received this award from Sophie of “Sophies Foodiefiles”. Thank you so much Sophie for the recognition, I really appreciate it.