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Carimañola stuffed cassava fritters fried golden brown on a plate
Crispy Carimañolas served with a creamy dipping sauce

Stuffed cassava fritters with spicy sauce (Carimañola)

Author: Flavelo
Recipes Main Courses Quick Meals
On the Caribbean coast, breakfast isn't toast, it's Carimañola. This stuffed cassava (yuca) fritter is the potato croquette's exotic cousin. The skin of the cassava is tough, but once boiled, it becomes butter-soft and pliable, forming a perfect casing for the spicy, juicy meat ragu. When you bite into it, first you meet the crispy crust, then the creamy cassava, and finally the spiced filling. True tropical comfort food.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 550 kcal
🌍 Cuisine Colombian

Ingredients

Equipment Needed

  • Large pot (for boiling cassava)
  • Potato masher or fork
  • Frying pan (for filling)
  • Deep pan (for frying)

Allergen Information

⚠️ Eggs (in the mayonnaise)

Instructions

1 ✓

Peel the cassava (the thick, waxy skin must be completely removed), cut into larger chunks. Boil in salted water until soft, approx. 20-30 minutes.

Tip: The centre of the cassava can remain hard if you don't boil it enough. It is ready when easily pierced with a fork and starts to split along the fibres.
2 ✓

While it boils, prepare the filling: Sauté the finely chopped onion, garlic and pepper in a little oil. Add the meat, season with cumin, salt, pepper. Fry until cooked and the liquid evaporates.

Tip: The filling must be juicy but not runny, otherwise it will leak out of the dough.
3 ✓

Drain the cooked cassava. While still warm, remove the fibrous core running through the centre (this is hard and inedible). Mash with a potato masher into a smooth puree.

Tip: It must be mashed warm because it becomes rubbery when cold. Do not use milk or butter, just mash it on its own! Due to the starch content, it will become a sticky, mouldable dough.
4 ✓

Let the dough cool to hand temperature. With oiled hands take a ball, flatten it in your palm, place some meat ragu inside, then close and shape into a 'rugby ball' (oval) shape.

Tip: The oil on your hand prevents sticking. Make sure there are no cracks where the filling could leak out.
5 ✓

Heat the oil (to approx. 170-180°C). Fry the fritters until golden brown, then drain on kitchen paper.

Tip: Do not put too many in the oil at once so it doesn't cool down.
6 ✓

For the dip, mix the mayonnaise, chilli sauce and lime juice until smooth.

Tip: The acidity of the lime 'cuts' through the greasiness of the deep-fried dough.

Recipe FAQ

Where can I get cassava?
Look for it in larger markets, Asian or Latin shops as 'Cassava' or 'Yuca'. It is often available frozen (peeled), which makes the work easier.
It falls apart when frying, what should I do?
The mash likely remained too wet, or the oil wasn't hot enough. Let the boiled cassava cool and dry out before mashing.

Ingredients

  • 800 g Cassava root (yuca)
  • 300 g Minced meat (beef or pork)
  • 1 head Onion
  • 2 cloves Garlic
  • 1 pc Red pepper or bell pepper
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 500 ml Oil (for deep frying)
  • 2 tbsp Chilli sauce
  • 3 tbsp Mayonnaise
  • 1 tbsp Lime juice