🏠 Home > 🗺️ Recipes > 🥪 Appetizers > 🇵🇦 Panama Appetizers > 🥪 1.Crispy Golden Patacones (Twice-Fried Plantains) , 2.Hearty Carimañolas (Yuca Fritters) , 3.Fluffy Hojaldras (Panamanian Fried Dough)
🥪 Unlocking the Secrets of Panamanian Appetizers: Family Dinner Edition
🌴 Welcome to the World of Panamanian Delights!
Hey there, fellow food lover! If you're anything like me, you're always on the hunt for that perfect dish that brings everyone around the table. Sometimes, a great meal isn't just about the main course—it's about those incredible, bite-sized starters that kick things off with a bang. Today, we're taking a culinary trip straight to the heart of Central America to explore the vibrant, savory, and downright addictive world of Panamanian appetizers.
Panama, often called the "Bridge of the World," is a melting pot of cultures, and its cuisine reflects this rich diversity. From Afro-Caribbean influences to Spanish traditions and indigenous ingredients, Panamanian food is bursting with unique flavors that are surprisingly easy to replicate right in your own kitchen. While many people think of Panamanian cuisine as a regional secret, dishes like Patacones and Carimañolas are gaining serious international popularity for their comforting, satisfying, and utterly delicious nature.
This comprehensive, long-form guide is your passport to making three of the most beloved Panamanian appetizers that are absolutely perfect for your next family dinner. Whether you’re planning a casual movie night or a big Sunday feast, these recipes will become instant family favorites.
Ready to dive in? We'll cover:
• 1.Crispy Golden Patacones (Twice-Fried Plantains) — Crispy, golden plantain slices that are impossible to stop eating.
• 2.Hearty Carimañolas (Yuca Fritters) — Savory yuca fritters stuffed with a mouthwatering ground beef filling.
• 3.Fluffy Hojaldras (Panamanian Fried Dough) — Light, fluffy, and slightly savory fried dough, perfect for dipping.
Let's get cooking!
🍌 Recipe 1: Crispy Golden Patacones (Twice-Fried Plantains)
🥑 About this Recipe (The Ultimate Panamanian Sidekick)
Patacones, also known as tostones in other parts of Latin America, are a true cornerstone of Panamanian cuisine. They are simply thick slices of green (unripe) plantain that are fried, smashed flat, and then fried again until they are shatteringly crispy and golden brown. They’re savory, slightly starchy (like a potato chip but thicker), and serve as the perfect vessel for anything from garlic sauce (mojo) to fresh ceviche or just a sprinkle of salt. They are naturally gluten-free and a guaranteed hit with kids and adults alike—a must-have for any family dinner!
🛒 Ingredients & Measurements
Here’s what you’ll need to make a generous batch for the family:
• 2 large Green Plantains: Crucially, they must be green—not yellow or spotted!
• 3 cups of Vegetable Oil or Canola Oil for frying: Enough to submerge the plantains.
• 1 teaspoon of Salt
• 1/2 cup of Warm Water
• 1 clove of Garlic, minced (optional, but highly recommended)
🔪 Step-by-Step Instructions
Follow these simple steps for perfectly crispy Patacones every time:
1.Prep the Plantains: Slice off the ends of the plantains. Use a sharp knife to score the peel lengthwise in a few places. Since the peel on green plantains is very tough, you may need to pry it off using the tip of the knife and your fingers. Cut each peeled plantain into 1-inch thick diagonal slices.
2.The First Fry: Heat the oil in a large, deep skillet or pot over medium-high heat until it reaches about 350∘F / 175∘C. Carefully place the plantain slices into the hot oil, making sure not to overcrowd the pan. Fry the slices for about 3–4 minutes per side until they turn a pale, light yellow and are soft but not brown. Remove them with a slotted spoon and place them on a paper towel-lined plate.
3.The Smash: This is the fun part! While the slices are still warm, use a tostonera (a traditional wooden press) or, more simply, the bottom of a heavy, flat glass or plate to smash each slice completely flat into discs about 1/4-inch thick.
4.The Flavor Bath (Optional but Great): In a small bowl, dissolve the salt in the warm water and add the minced garlic. Quickly dip each smashed plantain disc into this water for just a second or two before the second fry. This adds great flavor and helps them crisp up.
5.The Second Fry: Return the smashed plantain discs to the hot oil. Fry them for 1–2 minutes per side, or until they are a deep golden brown and wonderfully crispy.
6.Drain and Season: Remove the Patacones from the oil and immediately place them on a fresh paper towel to drain excess oil. Sprinkle them with a little extra salt immediately while they are hot. Serve warm!
💡 Tips & Mistakes to Avoid
• Tip: Use a zip-top bag with the plantain slice inside and then press with a plate—it makes cleanup a breeze!
• Mistake to Avoid: Do not use yellow or ripe plantains! Ripe plantains (the yellow ones) are sweet and soft, and they will soak up oil and turn mushy when fried. Stick to the hard, green ones for Patacones.
• Tip: For an air fryer version, toss the first-fried slices with a little oil and air fry the second time at 400°F ( 200°C) until crispy.
❓ FAQ
Q: Can I prepare Patacones ahead of time?
A: You can do the first fry and the smashing step up to a few hours ahead. Store the smashed discs at room temperature and then complete the second fry right before serving for maximum crispiness.
Q: What do I serve Patacones with?
A: A simple garlic-lime sauce (mojo), a quick pico de gallo, or alongside a delicious shredded meat dish (ropa vieja).
📝 Summary
Patacones are the simplest yet most satisfying Panamanian appetizer. Their savory, crunchy texture is universally appealing, making them the perfect starter or side dish for a busy family meal.
🥩 Recipe 2: Hearty Carimañolas (Yuca Fritters)
🥟 About this Recipe (The Perfect Savory Pocket)
Carimañolas are the ultimate Panamanian comfort food—a delicious, savory pocket that’s guaranteed to satisfy even the pickiest eaters at your table. They consist of a dough made from boiled and mashed yuca (cassava root) that is then stuffed with a seasoned ground beef filling (picadillo), formed into a small log or spindle shape, and deep-fried until golden brown. They are soft and starchy on the inside, wonderfully crispy on the outside, and packed with a flavorful surprise. They are also naturally gluten-free.
🛒 Ingredients & Measurements
This recipe makes about 10–12 Carimañolas, ideal for a family:
For the Yuca Dough:
• 2 pounds of Yuca (fresh or frozen, peeled)
• 1 teaspoon of Salt
• 2 tablespoons of Butter or Olive Oil
For the Picadillo Filling:
• 1/2 pound of Ground Beef (or turkey/chicken)
• 1/4 cup of Yellow Onion, finely diced
• 1/4 cup of Red Bell Pepper, finely diced
• 2 cloves of Garlic, minced
• 1/2 teaspoon of Cumin
• 1/4 teaspoon of Oregano
• 1/4 cup of Tomato Sauce
• Salt and Pepper to taste
• 2 cups of Vegetable Oil for frying
🔪 Step-by-Step Instructions
Making Carimañolas takes a couple of steps, but the result is totally worth the effort!
1.Cook the Yuca: Place the peeled yuca pieces in a large pot and cover them with cold, salted water. Bring to a boil, then reduce heat and simmer for 25–40 minutes, or until the yuca is very tender and easily pierced with a fork. Drain the water immediately.
2.Mash the Yuca: While the yuca is still hot, remove the tough, stringy center (the woody core). Mash the cooked yuca thoroughly using a potato masher or a food processor until it forms a smooth, sticky dough. Stir in the butter/oil and salt. Set aside to cool slightly. The dough should be warm but cool enough to handle.
3.Prepare the Filling: In a separate skillet, brown the ground beef over medium heat. Drain any excess fat. Add the diced onion, bell pepper, and garlic, cooking until the vegetables soften (about 5 minutes). Stir in the cumin, oregano, tomato sauce, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly. Remove from heat.
4.Form the Carimañolas: Lightly oil your hands. Take a 1/4-cup portion of the yuca dough and flatten it into a thick disc (like a small, thick tortilla) in the palm of your hand. Spoon about 1 tablespoon of the picadillo filling into the center. Carefully fold the edges of the dough over the filling, sealing it completely. Roll it gently between your palms to form an elongated log or torpedo shape. Repeat with the remaining dough and filling.
5.The Fry: Heat the oil in a deep pot to about 350°F / 175°C. Carefully place the Carimañolas into the hot oil (do not crowd the pan). Fry for 4–6 minutes, turning occasionally, until they are a beautiful golden brown and crispy all over.
6.Serve: Remove with a slotted spoon and place on a paper towel-lined plate to drain. Serve warm with your favorite dipping sauce.
💡 Tips & Mistakes to Avoid
• Tip: When mashing the yuca, get it as smooth as possible. Any remaining chunks can make the final Carimañola crack while frying.
• Mistake to Avoid: Do not overfill the dough! If you put too much filling, you won't be able to seal the edges completely, and the filling will leak out during frying, causing a messy splatter.
• Tip: If your yuca dough is too sticky, add a little cornstarch or a tablespoon of flour (if not worried about gluten) to make it easier to handle.
❓ FAQ
Q: Can I use different fillings?
A: Absolutely! Shredded chicken (pollo), cheese, or even vegetables make wonderful fillings. The principle is the same: the filling should be pre-cooked and not too wet.
Q: Are these good for freezing?
A: Yes! You can form the Carimañolas, place them on a baking sheet, freeze them until solid, and then transfer them to a freezer bag. Fry them straight from frozen, adding a couple of minutes to the cooking time.
📝 Summary
Carimañolas are a satisfying and flavorful appetizer that offer a little more substance than a typical chip or crisp. The blend of starchy yuca and savory meat filling makes them an irresistible centerpiece for any family gathering.
☀️ Recipe 3: Fluffy Hojaldras (Panamanian Fried Dough)
🥖 About this Recipe (The Savory and Versatile Fritter)
Hojaldras (pronounced oh-HAHL-drass) translates roughly to "flaky" or "leafy," and these are Panama's answer to the perfect piece of fried dough. Often served warm for breakfast or brunch alongside a cup of coffee, they also make a fantastic, slightly savory, and slightly airy appetizer. They are wonderfully simple: a light, enriched dough that's quickly fried to a golden puff. Unlike many other Latin American fried dough recipes, the Panamanian Hojaldra is often only lightly sweetened, allowing it to pair beautifully with both sweet (like honey) and savory (like a cheese spread or eggs) accompaniments. For our family dinner appetizer, we will lean into the subtle savory side.
🛒 Ingredients & Measurements
This recipe yields 8–10 fluffy Hojaldras:
• 2 1/2 cups of All-Purpose Flour
• 1 tablespoon of Baking Powder
• 1 teaspoon of Salt
• 1 tablespoon of Sugar (Just enough to balance the dough)
• 2 tablespoons of Butter, cold and cut into small pieces
• 1 cup of Warm Water (or a little more, as needed)
• 2 cups of Vegetable Oil for frying
🔪 Step-by-Step Instructions
The key to Hojaldras is achieving that light, fluffy texture!
1.Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2.Cut in the Butter: Add the small pieces of cold butter to the dry ingredients. Use your fingertips or a pastry cutter to quickly work the butter into the flour until the mixture resembles coarse crumbs. This step is important for that slightly flaky texture.
3.Form the Dough: Gradually add the warm water, mixing with a wooden spoon or your hands until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes until it’s smooth and elastic. It should be soft but not overly sticky.
4.Rest: Place the dough back in the bowl, cover it with a kitchen towel, and let it rest for 30 minutes. This allows the gluten to relax, which is essential for a tender Hojaldra.
5.Roll and Cut: Divide the dough into 8–10 equal pieces. On a lightly floured surface, use a rolling pin to roll each piece into a thin, oval or circular shape (about 1/8-inch thick). You can also cut simple squares or triangles.
6.The Fry: Heat the oil in a deep pot to about 360°F or 180°C. Carefully place the dough pieces into the hot oil. Fry for 1–2 minutes per side. They should puff up immediately and turn a beautiful golden brown.
7.Serve: Remove with a slotted spoon and place on a paper towel-lined plate to drain. Serve immediately while still hot and airy. A simple sprinkle of salt (or cheese powder, if you're feeling adventurous!) is all they need for a savory appetizer.
💡 Tips & Mistakes to Avoid
• Tip: The temperature of the oil is crucial. If it's too cool, the Hojaldras will soak up too much oil and be greasy. If it's too hot, they'll burn before they puff up. Aim for a quick puff and a golden color.
• Mistake to Avoid: Do not over-knead the dough! Over-kneading will develop too much gluten, resulting in tough, chewy Hojaldras instead of light, fluffy ones.
• Tip: Serve these with a dollop of cream cheese or a simple bean paste for an extra authentic, savory treat.
❓ FAQ
Q: Can I bake Hojaldras instead of frying them?
A: While the traditional method is frying, you can achieve a similar effect by baking them at 425∘F ( 220∘C) for 8–10 minutes on a lightly oiled baking sheet. They won't have the same pillowy puff, but they will still be delicious.
Q: How do I store leftovers?
A: Hojaldras are best eaten fresh. Leftovers can be stored at room temperature for a day or two and reheated in a toaster oven, but they will lose some of their initial fluffiness.
📝 Summary
Hojaldras are the light, quick, and satisfying appetizer that rounds out our Panamanian feast. Their versatility means they can be served as a bread substitute, a vessel for dips, or a light snack before the main event.
🎉 Final Thoughts
See? Making authentic and incredibly tasty Panamanian appetizers isn't difficult at all! What we've explored here are not just recipes, but cultural staples—the dishes that bring Panamanian families together for generations.
You now have the knowledge to create the incredibly crispy Patacones, the rich and filling Carimañolas, and the airy, versatile Hojaldras. Each one offers a distinct texture and flavor profile, ensuring your appetizer spread is dynamic and exciting.
My advice to you is to start with just one recipe—the Patacones are probably the easiest to master first—and then work your way up to the Carimañolas. Once you feel comfortable, create a full Panamanian appetizer sampler for your next family dinner. Trust me, the smiles and requests for seconds will be all the reward you need!
Have you already tried making any of these? Or are you planning your first attempt? I’d love to hear about your experience! Share your photos and stories with us!
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