Recipe courtesy of Alex Garcia
Bunuelos Criollos
- Yield: 8 servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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:
- 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.