Carimañola facts for kids
A plate of Carimañolas
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| Type | Fritter |
|---|---|
| Region or state | South America |
| Associated national cuisine | Colombia, Panama |
| Main ingredients | Yuca |
A carimañola is a tasty fried snack from South America. It's shaped like a torpedo and made from yuca, which is also called cassava. Inside, it's filled with yummy things like cheese, seasoned ground meat, or shredded chicken. You can find carimañolas in countries like Colombia and Panama. People often eat them with a special sauce called suero.
Contents
What is a Carimañola?
Carimañolas are a type of fritter. A fritter is a small piece of food that has been dipped in batter or breading and then fried. Think of it like a savory donut, but made with yuca instead of flour. Yuca is a root vegetable, a bit like a potato, that grows in warm places. It's a very important food in many parts of the world.
Where Do Carimañolas Come From?
Carimañolas are a popular snack or breakfast item in both Colombia and Panama. They are part of the traditional food, or cuisine, of these countries. People enjoy them at home, in restaurants, and from street vendors. They are a beloved part of the local culture and food traditions.
How are Carimañolas Made?
Making carimañolas is a fun process that turns a simple root vegetable into a delicious treat.
Preparing the Yuca Dough
First, fresh yuca is boiled until it becomes soft. After it cools down, it's mashed, similar to how you would mash potatoes. Then, other ingredients are added to the mashed yuca. These include flour or cornmeal, eggs, salt, and butter. Everything is mixed together until it forms a smooth dough. This dough is the outer shell of the carimañola.
Filling and Shaping the Fritters
Once the dough is ready, a small piece is taken and flattened in the hand. In the middle of this flattened dough, the delicious filling is placed. This can be cheese, seasoned ground meat, or shredded chicken. After adding the filling, the dough is carefully shaped. It's usually formed into a 2-inch ball, and then flattened slightly into an oval or torpedo shape. This gives the carimañola its unique look.
Frying the Carimañolas
The final step is to cook the shaped carimañolas. They are deep-fried until they turn golden brown and crispy on the outside. Frying makes them warm and soft on the inside, with a delicious crunchy crust. They are best served hot, often as a snack or part of a meal.
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