Tuesday, February 07th 2012

Carimanola Recipe

Filling

1 pound ground beef
1/4 cup oil
1/2 cup onions, finely chopped
2 cloves garlic, finely minced
1 bell pepper, seeded, cored, and chopped
1/2 teaspoon finely minced hot chili pepper
1/4 teaspoon ground cumin
2 tablespoons tomato paste
1 teaspoon salt

Heat the oil and fry the onion, garlic and bell pepper. Then add the hot pepper, cumin and meat. Mix and break up the mixture with a spoon or spatula. Remove from heat and set aside to cool.

Batter

3 pounds yucca
3 teaspoons olive oil
1 tablespoon salt
oil for deep frying

Peel yucca, cut into pieces and cook in water until tender but not overcooked. Puree in a food processor while warm and knead with oil and salt until the batter is soft but firm. Form balls with the yucca, flatten it, add one tablespoon of the filling (see recipe below) and close it, giving it an elongated form. Heat the oil and fry the fritters until brown. Remove from oil and drain excess oil by placing them on a paper towel.