Carimañolas: A Guide to the Fried Yuca Fritter

Carimañolas are tasty, torpedo-shaped fritters found across Central and South America, especially in Panama and Colombia. Their crunchy outside and soft inside make them stand out among Latin fried snacks. Carimañolas are made from boiled, mashed yuca (cassava) formed into a dough, then filled with seasoned meat, chicken, or cheese before frying. They look a bit like long empanadas but have their own special flavor and texture.

What are carimañolas?

A carimañola is a fried snack from the Caribbean coast of Colombia and a popular dish in Panama. The base is soft dough made from mashed yuca, which is then filled and deep-fried until golden. The name “carimañola” or “caribañola” shows its ties to the Caribbean area, where it’s an everyday favorite and part of the region’s food culture.

Origins and cultural importance

The roots of the carimañola are a bit uncertain, but both Panama and Colombia claim it as their own, reflecting their shared history. It likely became common in the 19th century and became a daily food in these countries. Carimañolas are considered a key part of Caribbean Colombian food and important in Panamanian cooking. For many, eating carimañolas brings back family memories, making it comfort food as well as a quick snack.

People in both countries eat carimañolas as street food, for breakfast alongside coffee or lemonade, and at social gatherings in mixed platters called “picadas.” For some, carimañolas mean home and tradition.

Traditional ingredients

The main ingredient is yuca (cassava), a starchy root vegetable similar to potato, cooked until soft and mashed into dough with salt and a bit of butter. Chefs use fresh or frozen yuca-it works both ways.

Inside, you typically find seasoned ground beef, shredded chicken, or cheese. Meats are usually cooked with spices and vegetables like onion, garlic, and tomato. Cheese fillings often use local cheeses such as “queso costeño” in Colombia or “queso blanco” in Panama, which melt nicely when fried. The mix of starchy dough and savory filling is what makes these snacks so enjoyable.

What do carimañolas look like?

Carimañolas have a long, pointed, torpedo-like shape, making them easy to hold. They are several inches long, with a crispy, golden brown crust after frying. The inside is soft from the yuca dough and the juicy filling. Their simple look and rich flavor give them a homemade, rustic charm.

How Colombian and Panamanian carimañolas are different

Though both Colombia and Panama love carimañolas, each country adds its own spin on the dish-from how it’s prepared to what goes inside and how it’s served.

Differences in making carimañolas

The usual method is the same: yuca dough around a filling, fried. In Colombia, especially on the coast, cooks may mash or grind the yuca for a very smooth dough and sometimes add garlic for extra taste. Panama uses similar methods but may change up the spices or add culantro (or cilantro) for a different flavor, showing the mix of cultural influences in that country.

Typical fillings by country

Fillings in both countries are richly seasoned but may use slightly different cheeses or seasoning blends. Both often use a mix of onions, garlic, and sometimes bell peppers or tomato in the meat fillings.

Differences in serving

• In Colombia, carimañolas are common for breakfast or as street food, often with coffee or lemonade. They are also popular in “picada” snack platters and commonly come with dips like “suero costeño” (similar to sour cream), “hogao” (tomato-onion sauce), or “ají” (spicy sauce).
• In Panama, they are eaten for breakfast but also served as starters or snacks at any time of day, sometimes on their own or with simple sauces.

Ingredients and kinds of fillings

The key to a great carimañola is choosing good ingredients for both the yuca dough and the filling. Here’s what’s usually included:

Main yuca dough ingredients

• Yuca (cassava), boiled and mashed
• Salt
• Butter
• Sometimes a beaten egg (for extra binding)
• A bit of flour (optional)

The dough should be smooth and moldable but not runny. If too dry, add some of the water used to boil the yuca.

Meat fillings

Cheese and vegetarian fillings

Cheese, usually firm and salty types like “queso costeño” or “queso blanco.” Vegetarian fillings could include seasoned vegetables or beans, though less common. Any filling must be on the dry side to avoid making the dough soggy.

Spices and seasonings

• Cumin
• Paprika (sometimes spicy)
• Adobo
• Allspice
• Onion and garlic (as sofrito base)
• Recaito (cilantro-based blend, especially in Panama)
• Cilantro or culantro (as available)

These seasonings make the filling smell and taste great.

How to make carimañolas: step-by-step

Making carimañolas takes some time, but every step is simple. Here’s how to make them from scratch:

1. Prepare yuca dough: Peel and cut yuca into chunks. Boil in salted water for 15-20 minutes until very soft. Drain (save some of the water). Remove the tough string in the center. Mash hot yuca with salt and butter. If needed, add a beaten egg and flour. Adjust with reserved water if too dry. Let dough rest while you prepare filling.
2. Cook filling: Sauté onions and garlic in oil until soft. Add ground beef or shredded chicken, breaking up meat. Season well, add tomato (and tomato paste if using), and cook until mixture thickens and is not watery. If using cheese, just crumble it.
3. Shape: Rub oil on your hands. Roll a ball of dough, flatten it, place filling in the center, and seal edges, shaping into a torpedo. Repeat for each one, placing finished, shaped carimañolas on a non-stick surface.
4. Frying: Heat oil to 350°F (175°C) in a deep pan. Fry carimañolas in batches, turning to brown all sides, for about 3-4 minutes per side. Remove and let drain on paper towels. For a lighter method, brush with oil and air fry at 350°F (175°C) for 25 minutes, flipping halfway.

Serving carimañolas

Carimañolas are best served fresh and hot. While delicious on their own, some enjoy them with traditional sauces.

Popular sauces and sides

• Ají (spicy sauce)
• Suero costeño (similar to sour cream)
• Hogao (tomato and onion salsa)
• Plain sour cream or cilantro-lime crema
• Fresh vegetable salad or pico de gallo as a fresh side

When to eat carimañolas?

• Breakfast: A favorite way to start the day, usually with coffee.
• Snack: Popular as street food, afternoon snack, or part of a “picada” platter.
• Appetizer/Main Dish: Sometimes served as a starter, or even a main with salad or side dishes.

They’re usually eaten right after frying for the best crispy texture.

How to store and reheat carimañolas

Carimañolas taste best right after frying, but you can prep ahead or save leftovers.

Tips for keeping them crispy

• If making ahead, shape them and store (uncooked) in the fridge for up to 3 days; fry before serving.
• Reheat fried carimañolas in the oven or air fryer to bring back the crunch. Avoid microwaving, as this will make them soft and chewy.

How long can they be kept?

• Uncooked: Keep in an airtight container in the fridge for up to 3 days, or freeze up to three months (freeze in a single layer first).
• Cooked: Store in the fridge for up to 3 days or freeze. Reheat in oven or air fryer-about 15-20 minutes at 375°F (190°C) in the oven or 5 minutes at 250°F (120°C) in the air fryer.

Nutritional facts and dietary points

Carimañolas are fried and made with a starchy base, so they are filling and energy-rich. Here’s a look at some common nutrition info:

Is yuca gluten-free?

Yes, yuca is naturally gluten-free, so carimañolas are safe for people avoiding gluten-unless wheat flour is added to the dough, which some recipes do (so check to be sure). Well-made traditional carimañolas should not contain gluten.

Allergens to keep in mind

• Dairy: Cheese and sometimes butter in the dough
• Eggs: Occasionally added to dough (can use aquafaba as a replacement)
• Meat: Ground beef or chicken (in meat-filled versions)
• Nightshades: Tomato, bell pepper, chili powder in filling
• Soy: Rare but possible in seasoning blends

If you have allergies or dietary needs, prepare at home or check ingredients.

Dishes similar to carimañolas

Carimañolas are part of a family of fried snacks in Latin America. Here are some close “relatives” and how they’re similar or different:

Frequently asked questions about carimañolas

What is the main ingredient in carimañolas?

The main ingredient is yuca (cassava), which makes the dough.

Are carimañolas gluten-free?

They usually are gluten-free if made the traditional way. Always check if buying ready-made or using a recipe that calls for flour.

What fillings are most common?

Ground beef, shredded chicken, or fresh cheese like queso costeño or queso blanco.

Can I make carimañolas ahead of time?

Yes, shape them and store (uncooked) in the fridge for up to 3 days. Fry just before eating for best results. They can also be frozen cooked or uncooked.

How do I reheat carimañolas and keep them crunchy?

Heat them in the oven at 250-375°F for 10-15 minutes or air fryer at 250°F for 5 minutes. Don’t microwave-this makes them soggy.

How are carimañolas different from empanadas?

Carimañolas use yuca-based dough, while empanadas use wheat- or corn-based dough.

Are carimañolas a breakfast food?

Yes, they are often eaten for breakfast, especially in Panama and Colombia’s Caribbean region.

Is frozen yuca okay to use?

Yes, frozen yuca works as well as fresh and is easier to use.

Where does the name “carimañola” come from?

The exact source is uncertain, but it may come from both Caribbean and French word roots.

What dips or sauces go well with carimañolas?

Ají (spicy sauce), suero costeño, hogao, sour cream, or cilantro-lime crema are all good choices.