Recipe courtesy of Alex Garcia

Bunuelos Criollos

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 8 servings
Save Recipe


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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Vaca Frita with a Tropical Tuber Hash Cake and Caramelized Onions

Tequila Cured Salmon

Asian Duck Confit with Citrus Pea Sprout Salad

Steamed Asparagus

Watermelon Salad

Lemony Broccolini

Good Karma Schawarma

Chayote Salad