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Golden brown Carimañolas stuffed with beef
Stuffed carimañola fritters with fresh onion and beef filling

Colombian Beef & Yuca Fritters (Carimañolas)

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
Carimañola is the pride of the Colombian Caribbean coast. While many confuse them with corn empanadas, true Carimañola dough is made from boiled cassava (yuca), resulting in an incredibly crispy crust and creamy interior when fried. This recipe uses authentic yuca instead of cornmeal.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Colombian

Ingredients

Equipment Needed

  • Potato masher (for the yuca)
  • Deep skillet for frying

Allergen Information

⚠️ Egg (if used)

Instructions

1 ✓

Peel the yuca, cut into chunks, and boil in salted water until soft (approx. 20-30 minutes), just like potatoes. Drain and remove the woody fibrous core from the center.

Tip: It is crucial to mash it while still hot; if it cools, it becomes rubbery and impossible to work with.
2 ✓

Mash the yuca into a smooth puree/dough. If needed, add a little oil or an egg to make it pliable. Let it cool.

Tip: Cassava has natural starch that makes it sticky and great for dough.
3 ✓

Make the filling: Sauté the chopped onion and garlic in olive oil, then add the ground meat and spices. Cook until browned and all liquid has evaporated.

Tip: The filling must be dry, otherwise steam will burst the fritters open.
4 ✓

Take a ball of yuca dough, flatten it in your palm, place a spoonful of meat in the center, and seal it up, forming a torpedo shape.

Tip: Oil your hands to prevent sticking.
5 ✓

Heat the vegetable oil and fry the carimañolas until golden brown on all sides.

Tip: Don't overcrowd the pan, or the oil temp will drop and they will absorb grease.
6 ✓

Drain on paper towels and serve immediately with a spicy salsa (like Ají).

Tip: Best eaten fresh; they harden as they cool.

Recipe FAQ

What is Yuca?
Also known as Cassava or Manioc. It's a tuber similar to a potato but harder and more fibrous. You can find it fresh or frozen in the produce section of most US supermarkets.
Why did they split while frying?
The dough was too wet, or the oil wasn't hot enough. Keep oil around 350°F (175°C).

Ingredients

  • 10 oz Ground Beef (or Pork)
  • 1 lb Fresh Yuca (Cassava) - peeled, or frozen
  • 1 small Red Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Olive Oil
  • 1 large Egg (optional, if yuca isn't sticky enough)
  • 1 tsp Salt
  • 1 pinch Black Pepper and Cumin
  • 2 cups Vegetable Oil (for deep frying)