Yuca Fritters - Carimañolas
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
24 servings
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Calories
83 kcal
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Course
Appetizer
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Cuisine
South American
Yuca Fritters - Carimañolas
Description
The yuca dough is prepared by boiling peeled yuca until tender, then removing fibrous threads before mashing it with salt, butter, egg, and flour to form a pliable dough. The filling consists of ground beef cooked with onion, garlic, tomato, tomato paste, various spices including paprika, cumin, chili powder, adobo seasoning, allspice, and recaito, a cilantro-based sauce essential in Latin cooking. The dough is shaped around the filling to create fritters that are subsequently fried to a crisp exterior.
The contrast between the crispy fried outside and the soft, flavorful beef filling defines the dish’s texture profile. These fritters can be served warm as a snack or appetizer, and come from Latin American traditions where yuca is a staple ingredient.
They can be prepared in advance and stored refrigerated for up to three days before frying, or frozen either before or after frying. Reheating is best done in an oven or air fryer at low temperature to retain crispness without drying the filling. Using pre-cooked frozen yuca simplifies preparation by avoiding peeling challenges. Homemade recaito, frozen in portions, allows authentic flavor with convenience.
Ingredients
Yuca dough:
- 1 ½ lbs cassava 1 bag frozen yuca
- 2 tsp kosher salt
- 3 Tbsp butter salted
- 1 egg beaten
- 1 Tbsp flour
Note: Save ½ cup water from boiling the yuca.
Filling:
- 8 oz beef ground
- 1 Tbsp olive oil
- 1 onion small, diced
- 1 clove garlic minced
- 1 Roma tomato seeded, cored, and diced
- 1 tsp kosher salt
- ½ tsp paprika hot
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp adobo seasoning
- 1 dash allspice
- 1 Tbsp tomato paste
- 2 Tbsp recaito
Oil for frying. (canola oil works well)
Instructions
Prepare the yuca dough:
- Peel the fresh yuca with a vegetable peeler and cut into 3 inch chunks. Frozen yuca will typically be sold peeled and cut into 3 inch pieces.
- In a large pot boil enough water to cover the yuca. Cook for about 15-20 minutes. When the yuca is fork tender transfer to a large bowl.
- Split open the yuca pieces in half and remove the fibrous threads that run down the middle. Discard the threads.
- Begin mashing the yuca with a potato masher.
- Add salt, and butter, and about ¼ cup of the reserved water.
- Mix in the egg.
- Next add the flour and continue mixing until you have a smooth dough.
- Leave the dough in the bowl and cover with a dishtowel until ready to use.
Prepare the meat filling:
- In a small bowl mix all the spices: Kosher salt, paprika, cumin, chili powder, adobo and allspice.
- In a skillet over medium heat sauté the onion, and garlic until translucent. Add the meat, spices and brown. Stir in the tomato, tomato paste, and recaito. Mix well.
- Once all the meat is fully browned and the tomatoes are very soft remove from the heat and allow to cool.
Prepare the fritters - carimañolas:
- When the dough is cool enough to handle, pinch off a piece and roll into a 2" ball.
- Flatten on the palm of your hand and place a small amount of filling in the middle. Close up and form in the shape of a torpedo.
- Set on a plastic cutting board ready to use. Tip: They will tend to stick to a wooden cutting board so use plastic or a ceramic pan.
- Fry in 350°F oil until golden brown.
Air fryer steps:
- Brush each one with canola oil on all sides and place in the basket of the air fryer.
- Set your air fryer to 350°F for 25 minutes and flip them half way through the cooking time. Air fry until golden brown on all sides.
Notes
- Cook yuca until easily mashed with a potato masher for proper dough consistency.
- Reserve some yuca cooking water to adjust dough pliability if needed.
- Pre-cooked frozen yuca can be used to save preparation time and avoid peeling difficulties.
- Using homemade recaito enhances authenticity; it can be frozen in ice cube portions for convenience.
- The fritters can be made in advance and refrigerated up to three days before frying.
- Freeze before or after frying; thaw in the refrigerator if frozen before frying.
- Reheat carimañolas in an oven at 250°F for about 10 minutes or in an air fryer to warm through while maintaining crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Cholesterol | 13mg | 4% |
| Sodium | 310mg | 13% |
| Potassium | 131mg | 3% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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