Fried Pork And Yucca Balls Carimanolas Food

PANAMANIAN CARIMANOLAS RECIPE - (3.9/5)

Steps:

• 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°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.

FRIED YUCCA

Steps:

• Method:
• Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.

BECCA'S CHICKEN-FRIED PORK CHOPS

Steps:

• In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
• With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
• Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
• Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.