Cuban Buñelos (Fried Donuts)
Buñuelos are simple fritters or fried donuts that are made with a base of starchy vegetables with our J&C boniato as the star. Serve warm with a special syrup for a unique late-night bite.
Serving2 dozen people
- 1 pound of yuca, fresh or uncooked frozen
- 1 pound of boniato
- 1 egg
- 1 tsp of ground anise
- 1 tsp salt
- ½ cup flour
- 1 tsp vanilla extract
- 1 cup canola oil
- ½ gallon water
- 2 cups water
- 1 cup sugar
- ¼ cup whole star anise, whole
- 2 cinnamon sticks
- 2 lime rinds
- Bring water in a deep pot to boil.
- Peel the yuca and boniato and cook in boiling water until softened. Make sure they do not fall apart.
- Drain and once cooled, add to a bowl to mash up using masher or your bare hands.
- Beat the egg and add anise, salt and flour to the bowl. Mix well until mixture not sticky and becomes a nice dough.
- Place dough on wax paper. Take half a palmful amount of dough, roll into a 6″ long link. Shape into 4″ high loops.
- Using a deep fryer or non-stick pot, heat oil on high or 350 °F.
- Place dough to fry until golden brown and slightly crispy.
- Transfer onto serving plate lined with napkins to absorb oil.
- Pour syrup over Cuban doughnuts to enjoy.
- In medium saucepan, bring water and sugar to low boil. Stir constantly.
- Add star anise, cinnamon sticks, and lime.
- Stir until mixture is reduced to a honey-like consistency.
- Pour immediately over buñuelos once ready to serve.