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Golden brown Carimañola stuffed with ground beef
Crispy cassava carimañola filled with seasoned ground beef

Carimañola (Colombian Stuffed Yuca Fritters)

Author: Flavelo
Recipes Side Dishes
An iconic breakfast from the Caribbean coast (Colombia, Panama). Carimañola is a torpedo-shaped, stuffed fritter where the dough is made not from potatoes, but from fresh cassava (yuca). The starch content of the cassava gives the dough an incredibly crispy crust when fried, while remaining creamy like the finest puree inside. Paired with a savory meat filling, it's a complete meal in the palm of your hand.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Colombian

Ingredients

Equipment Needed

  • Large pot for boiling
  • Potato masher
  • Skillet for the filling
  • Deep pot or fryer

Instructions

1 ✓

Peel the cassava, remove the woody fibrous core from the center, and boil in salted water until completely tender (about 20-30 minutes).

Tip: Cassava is harder than potato and needs more time. It's ready when a fork slides in without resistance.
2 ✓

Drain and mash into a puree while still hot. Add a pinch of salt and a little oil. Let it cool slightly, then knead into a smooth 'dough'.

Tip: If it cools down completely, the starch retrogrades and hardens, making it impossible to mash smoothly. Work while it's warm.
3 ✓

Prepare the filling: sauté the chopped onion and garlic in oil, add the beef, cumin, and salt. Cook until browned and the liquid has evaporated.

Tip: The filling must be dry, otherwise it will make the dough soggy from the inside and cause it to burst in the oil.
4 ✓

With oiled hands, form a ball from the cassava dough, flatten it in your palm, place meat in the center, and seal it into an oblong, 'torpedo' shape.

Tip: Oiling your hands prevents sticking and ensures a smooth surface.
5 ✓

Fry in hot, deep oil until golden brown. Drain on paper towels.

Tip: If the oil isn't hot enough, the cassava will absorb grease and become heavy.

Recipe FAQ

It cracked during frying.
Either the wall of the dough was too thin, or air was trapped inside with the filling. Press out the air when forming and seal tightly.
The dough is hard and chewy.
You may have over-kneaded the cassava, or it wasn't cooked thoroughly. It must be fork-tender before mashing.
Where can I buy cassava?
You can find it at larger supermarkets, Asian, or Latin grocery stores under the name 'cassava' or 'yuca', often available frozen (which is peeled and ready to use).

Ingredients

  • 2 lbs Fresh or Frozen Yuca (Cassava)
  • 1 lb Ground Beef
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 tsp Ground Cumin
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil (for dough and filling)
  • 2 cups Vegetable Oil (for frying)