Yuca Fritters - Carimañolas

Modified: May 1, 2025 · Published: May 6, 2020 by Analida · • Word count:1917 words. • About 10 minutes to read this article. • This post may contain affiliate links ·

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Panamanian food is delicious

Here's another yuca recipe that happens to be one of my favorites: yuca fritters - carimañolas. But, before I go on, the correct pronunciation for this tasty tuber is you-kah, not yuck-ah(yucca).

One is a root vegetable, the other a desert plant.

Two similar spellings? Yes! This is where the similarities end. Botanically they are worlds apart. Yuca root also known as cassava looks a little bit like a caveman club, well, just a little. You can also make yuca fries that are really tasty like french fries. Yucca, on the other hand, is a perennial shrub with dangerous-looking "sword like" leaves.

So, exactly what are carimañolas?

Well in short, they are empanadas' torpedo-shape cousin; think Hindenburg. They are made with yuca that is boiled, mashed and then stuffed. Although the filling for carimañolas is very similar to empanadas, the overall taste and texture are very different. Resist the urge to eat these with a sauce!! These babies are great just the way they are.

My favorite filling? Meat!!! For my veggie loving friends, I am sure there are some great vegetarian fillings out there.

A stack of carimañolas with one cut in half.

Growing up in Panama, I often enjoyed them for breakfast or for an afternoon snack with a cup of strong coffee. Carimañolas are also popular in neighboring Colombia. By the way, both countries claim ownership to this delicious yuca recipe.

Carimañolas are a typical South American or Latin American food. It's popular on the street, too. Everyone has their favorite vendor of course. Being a street food, sometimes the meat is, well, kind of scarce. I said scarce, not scary! So, this being said, locals sometimes ask the vendor, half jokingly "there's meat inside, right?" It's all in good fun, and no one gets offended. It's a very laid back culture!

A carimañola cut in half on a white plate with a stack of them in the background.

The perfect texture for a carimañola is crispy on the outside and soft on the inside.

This is why they are best enjoyed right out of the fryer. They are kind of similar to a potato croquette or a Puerto Rican dish called "papas rellenas" or stuffed potatoes. Also, they are similar to alcapurrias, another Puerto Rican dish. However, these are made with another tuber called malanga and green plantain. The filling is also a bit different.

A plate of golden yuca fritters stacked up.

The trick to creating the perfect texture?

Cooking the yuca properly, prior to assembling. How long is good enough? Well... you should be able to easily mash it with a potato masher.
As a cooking tip: I like to reserve a little bit of the cooking water just in case you need to make the dough more pliable if needed.
I like to use the pre-cooked frozen yuca, it helps save the step of peeling the yuca which can sometimes be cumbersome.
I also use my own recaito recipe, a cilantro based mixture essential in Latin American cooking. You can make up a batch and freeze into ice cubes, which is what I do.

Step by step photos to make great carimañolas:

A collage of photos showing the steps to make Panamanian yuca fritters - carimañolas.

Gather all your ingredients and have them measured out, chopped and ready to go. This is the best way to prepare a dish.
If you found some fresh yuca at the store peel it with a vegetable peeler to remove the out skin and wax coating. Tip: When you are shopping for yuca select a firm, moist and heavy root. If they are going bad on the store shelf they will be lighter, dry and soft so give them a squeeze. They should have a firm, dense feel.
Cut them into 3 inch chunks and boil them in just enough water to cover them until they are fork tender. Check them the same way you would potatoes for softness. Save a cup of the liquid from the boiling for later.
Place them in a large bowl and split them in half and locate the fibrous thread that runs through the center of the root. Remove the thread discard this. Start mashing them with a potato masher.
Add salt, butter and ¼ cup of the liquid from boiling and mash this in.
Once they have cooled enough to the touch add the beaten egg. You don't want the egg to cook, just mash it in.
Add the flour and continue mashing until you have a smooth dough. Adjust with water as needed but the dough should be moldable and somewhat sticky but not runny or loose. Add more flour if needed. Cover the dough in the bowl and prepare the filling.
To prepare the filling, heat the olive oil in a large skillet on medium heat then add the onions and garlic. Sauté until the onions are translucent. Add in beef and spices: hot paprika, salt, cumin, chili powder, adobo and all spice. Cook until the beef has browned.
Add the chopped tomato, tomato paste and recaito. Mix this well into the beef. Continue to cook until the tomatoes are completely soft. Remove from the heat and allow to cool slightly.
To construct the fritters, take a piece of dough and form a 2 inch ball in your hand and then flatten into an oval.
Place a small amount of filling in the center and close up the sides.
Form this into a small cigar shaped tube and place on a plastic cutting board or ceramic dish. Do not use a wooden cutting board as they will stick to it. Make all the carimañolas and set them aside until you are ready to fry.
Air fryer step: Brush all sides with canola oil. I love my Cosori Air Fryer
for making these!
Air fryer step: Place them in the air fryer basket and cook on 350°F for 25 minutes.
Air fryer step: Half way through air frying flip them over and continue cooking until golden brown.
Conventional frying: Place them in hot, 350°F oil and fry them until they are golden brown on all sides. Turn them while frying.

Frequently Asked Questions:

Can I make these in advance? Yes, you can make them all up in advance and refrigerate them for up to 3 days and then fry them just before you are ready to serve.
Can I freeze them? Yes, you can freeze them before or after you fry them. If you freeze before frying, thaw them in the refrigerator for a day and then fry. If you freeze them after frying you can warm then in to oven or air fryer. See below for reheating.
How do I reheat carimañolas? Reheat in the oven at 250°F for 10 minutes until warm in the center. I like to put them in my Cosori Air Fryer
for 5 minutes at 250°F.

If you love to try new ethnic foods here are some interesting dishes that are very easy. These are some of my most popular ethnic dishes, their history and ingredients to make at home.

Brazilian Cheese Bread: A cheesy gluten-free bread you can enjoy as an appetizer or snack.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!

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