Carimañolas Recipe – Colombian Yuca Fritters with Cheese or Meat
This Carimañolas recipe highlights a beloved Colombian and Caribbean snack made from tender cassava (yuca) dough stuffed with savory cheese or seasoned meat, then fried until crisp and golden. Popular for breakfast or as an afternoon street-food treat, Carimañolas are naturally gluten-free and irresistibly delicious.
Ingredients (makes about 12 fritters)
For the Dough
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2 lbs (900 g) fresh yuca (cassava), peeled and cut into chunks
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1 tsp salt
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2 Tbsp butter or vegetable oil
Fillings (choose one or mix)
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Cheese Filling: 8 oz (225 g) soft melting cheese such as mozzarella or queso costeño, cut into small sticks
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Meat Filling:
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½ lb (225 g) ground beef
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1 small onion, finely chopped
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1 garlic clove, minced
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1 small tomato, diced
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½ tsp ground cumin
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Salt and black pepper to taste
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1 Tbsp vegetable oil
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For Frying
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Neutral oil (canola or sunflower) for deep-frying
How to Make Carimañolas Recipe
1. Cook the Yuca
Place yuca chunks in a pot of salted water. Boil 20–25 minutes until tender. Drain well, remove the woody center veins, and mash or pass through a ricer until smooth. Mix in butter or oil to create a soft dough.
2. Prepare the Meat Filling (if using)
Heat oil in a skillet over medium heat. Sauté onion, garlic, and tomato for 2–3 minutes. Add ground beef, cumin, salt, and pepper. Cook until browned and liquid evaporates. Cool completely.
3. Shape the Fritters
With oiled hands, take a golf-ball size portion of yuca dough. Flatten into a disc. Place a cheese stick or 1 Tbsp of cooled beef filling in the center. Fold the dough over the filling and shape into an oval or torpedo, sealing edges well.
4. Fry
Heat 2 inches of oil in a deep skillet to 350 °F / 175 °C. Fry carimañolas in batches 3–4 minutes per side until golden brown. Drain on paper towels.
Serving the Carimañolas Recipe
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Enjoy warm with Colombian aji (spicy sauce) or garlic-cilantro dipping sauce.
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Serve for breakfast with hot chocolate or coffee.
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Pair with fresh fruit juice for a classic street-food vibe.
Pro Tips
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Dry Yuca Thoroughly: Excess water can cause splattering and a loose dough.
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Seal Edges Well: This prevents cheese from leaking during frying.
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Crispier Finish: Double-fry briefly for an extra-crunchy crust.
Storage
Refrigerate cooled carimañolas in an airtight container for up to 3 days. Reheat in a 375 °F (190 °C) oven for 8–10 minutes to restore crispness. You can also freeze uncooked, shaped fritters for up to 1 month and fry straight from frozen.
Frequently Asked Questions
Can I bake carimañolas instead of frying?
Yes. Brush lightly with oil and bake at 425 °F (220 °C) for 20–25 minutes, turning once, until golden.
Can I mix cheese and meat fillings?
Absolutely—many Colombian vendors combine a little of both for extra flavor.
Is yuca the same as sweet potato?
No. Yuca (cassava) is a starchy root vegetable with a neutral flavor, perfect for savory fritters.
