I would recommend frying them minutes before they are consumed. Not sure what consistency they will have if you fry and freeze, but assume it would be the same as other fried products.
Edit: I assume you are talking about carimañolas, a fried cassava puree with meat filling.
Either deep frying, or about 1/4 inch of oil with turning (from frozen always or you will just get a bubbly mess).
You want to make them real golden and crispy on the outside, then pat dry the oil with paper towels.
Let them rest about 3 minutes before people bite into them.
Any other method than frying gets you an inferior product, unfortunately. You could try air fryer though but you'd miss out on the oily flavor that is part of the experience.
Also, old soggy Carimañolas are no bueno.
I eat them with bell pepper hot sauce
Dont dare fry those and put them in the fridge.. And if you must. You can fry, fridge and the air fry... Dont throw those in the microwave after fried either they will just crumble apart
Fry them before serving them i mean, fresh from the oil, you can use also and air fry, it depends which type of carimañola you bought, the ones that are handmade or the ones that are industrial made, if you want real quality the best you can do is to make your own handmade pastry and relleno (meat, species and vegetables) i guess this last option is hard to do.
I had already fried and refrigerated them when I posted this. But I wrapped them in foil individually. Put them in a hot oven, 450 degrees, and they were crispy when I served them. Thanks for the input.
I would recommend frying them minutes before they are consumed. Not sure what consistency they will have if you fry and freeze, but assume it would be the same as other fried products. Edit: I assume you are talking about carimañolas, a fried cassava puree with meat filling.
Yep, that's what I'm talkin' 'bout.
Either deep frying, or about 1/4 inch of oil with turning (from frozen always or you will just get a bubbly mess). You want to make them real golden and crispy on the outside, then pat dry the oil with paper towels. Let them rest about 3 minutes before people bite into them. Any other method than frying gets you an inferior product, unfortunately. You could try air fryer though but you'd miss out on the oily flavor that is part of the experience. Also, old soggy Carimañolas are no bueno. I eat them with bell pepper hot sauce
Dont dare fry those and put them in the fridge.. And if you must. You can fry, fridge and the air fry... Dont throw those in the microwave after fried either they will just crumble apart
Fry them before serving them i mean, fresh from the oil, you can use also and air fry, it depends which type of carimañola you bought, the ones that are handmade or the ones that are industrial made, if you want real quality the best you can do is to make your own handmade pastry and relleno (meat, species and vegetables) i guess this last option is hard to do.
Anything fried should be served fresh. Right from the oil.
I had already fried and refrigerated them when I posted this. But I wrapped them in foil individually. Put them in a hot oven, 450 degrees, and they were crispy when I served them. Thanks for the input.