Panamanian Carimañolas (Meat Filled Yucca Fritters)

Step 1: Place yucca in a large heavy pot with enough cold water to cover by two inches. 

Step 2: Add about 2 tablespoons of salt and bring to a boil over medium-high heat.  Adjust heat to maintain a gentle simmer and cook the yucca until it’s tender but not too soft, about 15-20 minutes. 

Step 3: While still hot, remove yucca with a slotted spoon or tongs and run through a food mill or place in a bowl and mash with a potato masher (refer to NOTE below). 

Step 4: *Tip: The yucca will become more difficult to process as it cools so reserve a small amount of the cooking water to add to the yucca by the spoonful as needed.* 

Step 5: Blend in one tablespoons of oil and one tablespoon of salt.  Form into a smooth but stiff mass and set aside.

Step 6: Heat the oil in a large skillet over medium heat. 

Step 7: Add the onions and  pepper and sauté about 3 minutes until translucent.  Add the garlic and sauté an additional 2 minutes.

Step 8: Add the beef and break it up so there are no lumps. 

Step 9: Add the tomato paste, wine, Worcestershire sauce, oregano, cumin, sugar, salt and pepper and simmer covered over medium heat for 15-20 minutes, stirring occasionally until mostly dry. 

Step 10: Blend in one teaspoon of hot sauce or more if desired.  Add capers (or Spanish olives) and parsley and adjust the seasoning, if necessary.

Step 11: Divide yucca dough into 20-25 individual pieces rolled into 1 1/2-2″ balls. 

Step 12: Create a well in the center of each ball and fill with one tablespoon of picadillo. 

Step 13: To form the carimañolas, gently push the filling into the center as you close dough around it forming a diamond shaped fritter. 

Step 14: Repeat with the remaining dough balls.

Step 15: In a deep fryer or heavy pot (3 1/2-4 quarts wide), heat oil to 375 degrees.

Step 16: Carefully add  to oil 2-3  carimañolas at a time and fry until golden, turning occasionally, about 3-4 minutes total.

Step 17: Drain directly on cooling rack placed over lined baking sheet or on paper towels.

Step 18: Makes filling for 24 carimanolas

NOTE: If you are using a potato masher, remove the stringy fibers from the core of the yuca before mashing.

Some Freezing Info: If you would like to save them for later, lightly sprinkle the freshly formed carimañolas with flour and place in a baking sheet in the freezer for about 30 minutes.  Remove from the freezer and store in a ziploc bag until ready to fry.