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.
Prep Time 1hour
Cook Time 15minutes
Total Time 1hour15minutes
Servings 16buñuelos (approx.)
Author Clara Gonzalez
For the Buñuelos de Yuca
1/2lb[0.23 kg] of yuca(cassava), boiled soft
1/2teaspoonof baking soda
1/2teaspoonof baking powder
1 1/2cupof oil for frying(soy, corn or peanut)
For the spiced syrup
2small sticks of cinnamon
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.
How to make Spiced Syrup
Mix all the ingredients and boil over very low heat until the liquid has reduced to half. Remove from the heat and cool to room temperature.
To serve the Buñuelos de Yuca
Place still warm into 4 small bowls or dessert glasses, pour equal amount of syrup over them. Serve immediately.
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.