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Buñuelos (Yucca Fritters)

Source: Saveur Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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  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
Buñuelos (Yucca Fritters) Recipe at
Put yucca and sweet potatoes in a medium pot and cover with cold water by 2-in. 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 yolk, salt, aniseed, and 1 teaspoon of the oil.

Rub hands with a little oil, then form dough into 1-in. balls. Roll each ball on a lightly floured surface into 8-in. ''ropes'', then twist into open bottomed figure eights.

Put 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 syrup aside.

Pour oil into a large skillet to a depth of 2-in. and heat to 375 degrees F on a candy thermometer over medium high heat. Fry 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.
Date Added: 01/01/2008
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: michael Reviewed: 06/17/2012
I am not familiar with yucca. I went to your glossary and it was not there either. ???
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