(No Ratings Yet)
Loading...Crispy golden yuca fritters wrapped around a fragrant, achiote-spiced ground beef filling are a beloved Panamanian street food, traditionally shaped into small ovals or cigars. The exterior shatters into a delicate crust while the inside stays tender and savory, making them irresistible with a squeeze of lime and a spoonful of spicy cilantro aji on the side.
Prep Time35 mins
Cook Time25 mins
Total Time60 mins
Servings4
Yield8 large fritters (4 servings, 2 per person)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 45 gCarbs
- 3 gFiber
- 2 gSugar
- 18 gProtein
- 620 mgSodium
- 480 mgPotassium
- 90 mgCalcium
- 3.2 mgIron
- 28 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the yuca dough
- 2 lbs fresh yuca (cassava), peeled and cut into 2-inch chunks
- 2 tsp salt, plus more for the boiling water
- 3 tbsp unsalted butter
- 1/4 cup grated queso fresco (optional, for extra richness)
For the beef filling
- 1 tbsp vegetable oil
- 1/2 lb lean ground beef
- 1/2 medium white onion, finely diced
- 1 small red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 1/2 tbsp achiote (annatto) paste or 1 tsp ground annatto
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 cup finely chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
For frying and serving
- 4 cups vegetable oil, for deep frying
- Lime wedges and Panamanian-style cilantro aji, for serving
Directions
- Bring a large pot of generously salted water to a boil. Add the yuca chunks and cook for 20 to 25 minutes, until a fork slides easily into the center and the inner fibers are tender. Drain well and let cool for 5 minutes until easy to handle.
- While the yuca cooks, prepare the filling. Heat the vegetable oil in a skillet over medium heat. Add the onion and bell pepper and cook for 4 minutes until softened. Stir in the garlic, achiote paste, cumin, and oregano and cook for 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6 to 8 minutes until browned and cooked through. Stir in the cilantro, salt, and pepper. Transfer to a bowl and let cool completely; the mixture should be thick, not saucy.
- Mash the warm yuca in a large bowl, removing any tough fibrous cores. Stir in the butter, queso fresco if using, and the 2 teaspoons of salt until you have a smooth, pliable dough that holds together when pressed. If it feels dry, add warm water 1 tablespoon at a time.
- Lightly wet your hands and divide the yuca dough into 8 equal portions. Roll each portion into a ball, then flatten into a 4-inch oval about 1/2 inch thick. Place about 1 1/2 tablespoons of the beef filling in the center of each oval.
- Fold the dough up and around the filling, sealing the edges completely, then shape into a smooth oval or cigar about 3 inches long. Repeat with all portions and place the shaped fritters on a parchment-lined tray.
- Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry 3 to 4 fritters at a time, turning gently, for 3 to 4 minutes total until deeply golden and crisp all over.
- Remove with a slotted spoon to a paper-towel-lined plate to drain. Repeat with the remaining fritters, keeping the cooked ones warm in a 200°F oven.
- Serve immediately with lime wedges and fresh cilantro aji for dipping. Carimañolas are best eaten hot while the shell is still shatteringly crisp.
Cook’s Notes
- Frozen peeled yuca is a huge time-saver; just thaw and boil, skipping the knife work and woody core removal.
- Mash the yuca while still warm for the smoothest, most cohesive dough; cold yuca becomes stiff and cracks when shaped.
- Wet your hands lightly each time you handle the dough to keep it from sticking and tearing as you seal the filling inside.
- Test one fritter first to confirm oil temperature and seasoning before frying the full batch; if it browns too quickly, lower the heat to 340°F.
- For a shortcut, swap the achiote paste for a splash of vinegar spiked with smoked paprika; you will lose the signature earthy color but keep a smoky depth.
