Buñuelos de Yuca Recipe (Cassava 'Beignets' in Spiced Syrup)
Buñuelos de Yuca Recipe (Cassava 'Beignets' in Spiced Syrup): These aren't grandma's buñuelos, they 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.
Servings 16 buñuelos (approx.)
For the Buñuelos de Yuca
- 1/2 lb [0.23 kg] of yuca (cassava), boiled soft
- 1 tablespoon of butter
- 1 small egg
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 4 tablespoons of sugar
- 1 1/2 cup of oil for frying (soy, corn or peanut)
For the spiced syrup
- 1/2 cup of sugar
- 2 star anise
- 2 small sticks of cinnamon
- 1 doz cloves
- 1 cup of water
How to make Buñuelos de Yuca
Cool yuca to room temperature. Remove and discard the center nerve. Place in the food processor bowl. Add butter, egg, baking soda, baking powder, salt and sugar. Blend until it turns into a smooth batter.
Cover the bowl and chill the batter for 3 hours in the fridge (or 20 minutes in the freezer).
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.
To serve the Buñuelos de Yuca
Instead of purée cassava (yuca), like traditional Buñuelos de Yuca, this is made with a sort of batter, which means that you cannot shape them into perfect round balls. By chilling them, the batter will harden some, which will allow you to shape them with two small spoons, they resemble traditional Buñuelos de Viento.