Recipe courtesy of Alex Garcia

Bunuelos Criollos

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 8 servings
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1 pound yuca, peeled, large dice

1/2 pound boniato, peeled, large dice

1/2 pound malanga, peeled, large dice

1/4 pound calabaza, peeled, large dice

3 eggs

1 teaspoon salt

1/2 teaspoon star anise, ground

1/2 cup to 1 1/2 cups all purpose flour

1/2 cup canola oil for frying

Canela Syrup, recipe follows

Canela syrup:

2 cups sugar

4 cups water

3 sticks cinnamon

3 pieces star anise

1 lemon, zested


  1. Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded. Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup.

Canela syrup:

  1. Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.