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Yuca Fritters (Carimañolas)

Total Time: 1hour hour
24 servings


Yuca dough:

  • 1 ½ lbs yuca 1 bag frozen yuca
  • 2 tsp Kosher salt
  • 3 Tbsp butter salted
  • 1 egg beaten
  • 1 Tbsp flour

Note: Save ½ cup water from boiling the yuca.


  • 8 oz beef ground
  • 1 Tbsp olive oil
  • 1 onion small, diced
  • 1 clove garlic minced
  • 1 Roma tomato seeded, cored, and diced
  • 1 tsp Kosher salt
  • ½ tsp hot paprika
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp adobo seasoning
  • 1 dash allspice
  • 1 Tbsp tomato paste
  • 2 Tbsp recaito
  • Oil for frying. (canola oil works well)

Prepare the yuca dough:

  1. Peel the fresh yuca with a vegetable peeler and cut into 3 inch chunks. Frozen yuca will typically be sold peeled and cut into 3 inch pieces.
  2. In a large pot boil enough water to cover the yuca. Cook for about 15-20 minutes. When the yuca is fork tender transfer to a large bowl.
  3. Split open the yuca pieces in half and remove the fibrous threads that run down the middle. Discard the threads.
  4. Begin mashing the yuca with a potato masher.
  5. Add salt, and butter, and about ¼ cup of the reserved water.
  6. Mix in the egg.
  7. Next add the flour and continue mixing until you have a smooth dough.
  8. Leave the dough in the bowl and cover with a dishtowel until ready to use.

Prepare the meat filling:

  1. In a small bowl mix all the spices: Kosher salt, paprika, cumin, chili powder, adobo and allspice.
  2. In a skillet over medium heat sauté the onion, and garlic until translucent. Add the meat, spices and brown. Stir in the tomato, tomato paste, and recaito. Mix well.
  3. Once all the meat is fully browned and the tomatoes are very soft remove from the heat and allow to cool.

Prepare the fritters – carimañolas:

  1. When the dough is cool enough to handle, pinch off a piece and roll into a 2″ ball.
  2. Flatten on the palm of your hand and place a small amount of filling in the middle. Close up and form in the shape of a torpedo.
  3. Set on a plastic cutting board ready to use. Tip: They will tend to stick to a wooden cutting board so use plastic or a ceramic pan.
  4. Fry in 350°F oil until golden brown

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