Buñuelos (Yucca Fritters)
About 40 fritters
These simple fritters are a favorite Cuban snack.
- 2 1/2 pounds yucca, peeled and cut into small pieces
- 1 small white sweet potato, peeled and cut into pieces
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon ground aniseed
- Vegetable oil
- 2 cups sugar
- 1 cinnamon stick
Put the yucca and sweet potatoes in a medium pot and cover with cold water by 2-inches. Bring to a boil over medium-high heat and cook until soft, about 20 minutes. Drain, then mash with a potato masher until smooth, discarding any fibrous pieces. Set aside until cool to the touch, then add the yolk, salt, aniseed and 1 teaspoon of the oil.
Rub hands with a little oil, then form the dough into 1-inch balls. Roll each ball on a lightly floured surface into 8-inch ''ropes'', then twist into open-bottomed figure eights.
Put the sugar, cinnamon and 1 1/2 cups water in a medium saucepan and simmer over medium heat until pale gold, 40 to 50 minutes. Set the syrup aside.
Pour oil into a large skillet to a depth of 2 inches and heat to 375 degrees F on a candy thermometer over medium-high heat. Fry the buñuelos in batches, turning them, until golden brown, about 2 minutes. Drain on paper towels. Serve warm, drizzled with a little syrup.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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