Food Network: Carimanolas (meat-stuffed fried yucca root), Panama

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Carimanolas (meat-stuffed fried yucca root), Panama
Recipe courtesy Emeril Lagasse, 2002

Ingredients
3 pounds yucca root, peeled and cubed
3 1/4 teaspoons salt
2 tablespoons unsalted butter
5 large eggs
1 1/4 cups all-purpose flour
1 tablespoon olive oil
1/2 cup finely chopped yellow onions
2 large jalapeno peppers, finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon dried thyme

1/4 teaspoon chili powder
8 ounces ground beef
4 teaspoons tomato paste
2 teaspoons vinegar
1 teaspoon sugar
1/4 teaspoon ground black pepper
Vegetable oil, for deep frying
6 teaspoons Essence, plus more for dusting, recipe follows
1 cup fine dry bread crumbs

Directions
In a large saucepan combine the yucca and 1 teaspoon
of the salt, and enough water to cover. Bring to a boil. Reduce the heat and
simmer until tender, but not falling apart. Drain and transfer to a large bowl.

Using a potato masher, mash with the butter. Add 2 of the eggs one at a time,
stirring well with a large wooden spoon after the addition of each until smooth.
Add 1/4 cup of the flour and 1 1/2 teaspoons of the salt, and stir well to
incorporate into a somewhat stiff dough. (If the dough is too soft, add slightly
more flour 1 teaspoon at a time.) Let sit until cool enough to handle.

In a large skillet or saute pan, heat the oil over medium-high heat. Add the
onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the
garlic, cumin, thyme, and chili powder, and cook, stirring, for 30 seconds. Add
ground beef and cook, stirring, until no longer pink. Add the tomato paste,
vinegar, sugar, remaining 3/4 teaspoon of salt, and the pepper. Simmer, stirring
until thick. Remove from the heat and adjust seasoning to taste. Let sit until
cool enough to handle.

Roll the yucca mixture into balls, about 1/4 cup each. Using a finger, press a
deep hole into the center of each. Spoon about 2 teaspoons of the filling into the
center of each ball and gently work the yucca dough around it to completely
enclose.

Heat the oil to 330 to 340 degrees F.

In a bowl, make an egg wash by beating the remaining 3 eggs with 3 tablespoons of
water. In another bowl, combine the remaining cup of flour with 3 teaspoons of the
Essence. In a third bowl, place the bread crumbs and remaining 3 teaspoons of
Essence.

One at a time, dip the "caraminolas" into the flour, then the eggs, then the bread
crumbs to completely coat, shaking to remove any excess. Add to the hot oil in

batches and cook until golden brown, about 2 minutes. Remove with a slotted spoon
and drain on paper towels. Season lightly with Essence.

Serve hot or at room temperature.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.