 A plate of carimañolas | |
| Type | Fritter |
|---|---|
| Region or state | Central America andSouth America |
| Associatedcuisine | Colombia,Panama |
| Main ingredients | Yuca |
Acarimañola, also called caribañolas, yuca fritters, or pastel de yuca, is a traditional fried food commonly found in the Caribbean coastal regions ofColombia andPanama.[1] It is made primarily fromyuca (cassava) dough,[2] which is stuffed with ground beef, shredded chicken, or cheese, and then deep-fried until golden and crispy.[3] Carimañolas are typically eaten as a breakfast item, snack, or appetizer.
The preparation ofcarimañolas begins with peeling and boiling freshyuca until it becomes soft.[4] Once cooked, the yuca is mashed into a dough-like consistency, with a small amount of butter, oil, or salt. The dough is then divided and shaped into small ovals ortorpedo-like forms. In some variations, the filling may includesautéed onions, garlic, bell peppers, or cumin.
After stuffing, the dough is sealed and shaped before being deep-fried in hot oil until the outer layer becomes golden and crisp, while the interior remains soft. The final product is often served withsuero orají picante.[5]
Carimañolas are especially well-known in the Caribbean regions of Colombia, including the departments ofAtlántico,Bolivia,Cordoba, andSucre, where they are commonly sold by street vendors and served in restaurants.
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