Carimañola de Cazón
A popular Panamanian street food, carimañolas are oval-shaped fritters made from mashed yuca (cassava) and filled with a savory shredded fish (cazón) mixture. They are deep-fried until golden brown and crispy.
🧂 Ingredients
- 1 kg Yuca (cassava)(peeled and cut into chunks)
- 1 tsp Salt
- 500 g Cazón (dogfish) or other firm white fish(cooked and shredded)
- 1/2 medium Onion(finely chopped)
- 1/4 medium Bell pepper (any color)(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Cilantro(chopped)
- 1/2 tsp Cumin
- to taste Salt and pepper
- for frying Vegetable oil
👨🍳 Instructions
- 1
Boil the yuca in salted water until very tender. Drain well and mash until smooth. Let it cool slightly.
- 2
While the yuca cooks, prepare the filling. Sauté onion, bell pepper, and garlic in a little oil until softened.
- 3
Add the shredded cazón, cilantro, cumin, salt, and pepper to the sautéed vegetables. Cook for a few minutes until well combined and heated through. Let the filling cool.
- 4
Take a portion of the mashed yuca, flatten it in your hand, and place a spoonful of the fish filling in the center. Enclose the filling with the yuca, shaping it into an oval or football shape. Repeat with the remaining yuca and filling.
- 5
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry the carimañolas in batches until golden brown and crispy on all sides.
- 6
Remove the carimañolas from the oil and drain on paper towels. Serve hot.
💡 Pro Tips
- ✓Ensure the yuca is well-drained to avoid a gummy dough.
- ✓Don't overfill the carimañolas, or they may break during frying.
- ✓The fish filling should be moist but not watery.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use shredded chicken or beef for the filling.
- Add a pinch of ají chombo (Panamanian hot pepper) to the filling for a spicy kick.