BUñUELOS
These sweet fritters are a cross between doughnuts and potato pancakes. That may sound strange, but, like doughnuts or churros, they make a great break fast or snack food. Buñuelos are most often made from a combination of three roots. One is yucca (also known as cassava and, confusingly enough, tapioca and manioc); it has a tough brown skin, bright white flesh, and a tough core that should be cut out before cooking. The second is malanga (also called taro), which resembles a hairy yam but has a lovely, creamy interior, sometimes streaked with purple. Finally, there's boniato, also known as batata or Cuban sweet potato. It's in the same family as sweet potatoes and yams (and either can be substituted here). The reddish skin encases white flesh, which is dry and has a subtle sweetness. All three of these can be found at major good supermarkets and Latin groceries, right next to one another.
Yield makes 10 servings
Number Of Ingredients 11
Steps:
- Put the yucca, malanga, and boniato into a large saucepan and cover with cold water. Bring to a boil, then lower the heat and simmer until tender, about 30 minutes.
- Meanwhile, put the sugar, cinnamon, and star anise into a medium saucepan and stir in 3 cups water until the sugar dissolves. Set over medium low heat and simmer until syrupy and golden, about 40 minutes. Remove from the heat and cool.
- Transfer the yucca, malanga, and boniato and 1/2 cup of their cooking liquid to a large mixing bowl. Mash with a potato masher or fork until smooth. When the mixture has cooled, stir in the aniseed, salt, and eggs. Using a wooden spoon, stir in the flour, adding more as necessary, until a moldable dough is formed.
- Divide the dough in half, then roll each piece into a long snake, 1 inch in diameter. Cut each snake into 7-inch lengths and form each piece into a figure eight, pinching the ends and center shut.
- Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350°F (a pinch of the dough sizzles, but not violently). Gently drop the figure eights into the oil and fry, turning once, until golden brown, 5 to 10 minutes. Work in batches, taking care not to crowd the fritters. Drain on paper towels, drizzle with the syrup, and serve immediately.
- Omit the spicy sugar syrup; sprinkle confectioners' sugar or a mixture of 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon over the buñuelos.
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