Buñuelos de Yuca [Recipe + Video] Cassava 'Beignets' in Spiced Syrup
These Buñuelos de yuca are puffy and crispy on the outside, airy and creamy inside, and with a touch of spice that will have you dreaming of them for a long time.
Course Dessert
Cuisine Dominican
Keyword buñuelos dominicanos, buñuelos nicaragüense, how to make buñuelos
Peel the yuca, chop, and rinse.Place in a small saucepan and boil with a teaspoon of salt. When it's fork-tender (about 15 minutes, depending on size) remove from the heat and discard the water.
2. Making buñuelo batter
Cool yuca to room temperature. Remove and discard the center nerve. Place in the food processor bowl or blender. Add butter, egg, baking powder, 1 teaspoon of salt, and sugar. Blend until it turns into a smooth batter.
3. Chilling
Pour the batter into a bowl. Cover the bowl and chill the batter for 3 hours in the fridge (or 20 minutes in the freezer).
4. Making syrup
While the batter is chilling, mix all the ingredients (sugar, anise, cinnamon, and cloves) with a cup of water and simmer over very low heat until the liquid has reduced to half. Remove from the heat and cool to room temperature. Set aside.
5. Frying
Heat oil over medium heat in a 1 qt [1 lt] saucepan. Scoop batter with a small spoon, shape with a second small spoon and place into the hot oil, being careful with hot oil splatters. Scoop 3 more balls and place into the oil. Fry four at a time until they turn golden brown all over (turn if needed).Remove from the oil and place on a paper towel to remove excess oil.
6. Serving
Place them still warm into 4 small bowls or dessert glasses, pour equal amount of syrup over them. Serve immediately.
Video
Notes
La información nutritional es por buñuelo. Makes approximately 18 buñuelos.