Options

Format:
Include:
PRINT
See more
Buñuelos

Buñuelos

Buñuelos, pronounced boo-NWAY-lohs, can also be served with syrup or honey. The Cuban root vegetable malanga, with its shaggy brown skin, pinkish flesh, and nutty taste, pairs here with the beloved sweet potato.

Southern Living DECEMBER 2005

  • Yield: Makes 2 dozen
  • Cook time:25 Minutes
  • Prep time:30 Minutes
  • Fry:6 Minutes

Ingredients

  • 1 pound sweet potatoes
  • 1 pound malanga, peeled and cut into 4-inch chunks
  • 2 teaspoons salt, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 egg yolks, beaten
  • 1/8 teaspoon anise extract (optional)
  • All-purpose flour
  • Vegetable oil
  • Powdered sugar

Preparation

Bring sweet potatoes and malanga with water to cover and 1 teaspoon salt to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or just until tender. (Do not cook until mushy.) Drain well. Cool; peel sweet potatoes. Grate malanga and sweet potatoes into a large bowl.

Stir together 1 cup flour, baking soda, and remaining 1 teaspoon salt in a large bowl. Stir in beaten egg yolks; gently stir in grated potatoes and malanga. If desired, stir in anise extract.

Divide dough into 24 equal pieces. With floured hands, roll each piece into a ball; roll each ball into an 8-inch rope on a floured surface, adding additional flour to hands and surface as needed. Shape each rope into a figure eight, pinching ends together.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry buñuelos, in batches, 3 minutes on each side or until golden brown. Drain well on paper towels. Sprinkle with sugar; serve immediately.

advertisement

Go to full version of

Buñuelos recipe

advertisement