Buñuelos de Yuca

Buñuelos de Yuca

This unique version of the famous buñuelos fritters is prepared with puréed or grated cassava, eggs, sugar, baking powder, and occasionally grated cheese or wheat flour.

Even though plain buñuelos originate from Spain, this cassava variety is traditionally associated with Venezuela and is commonly prepared in many Latin American countries.

They are usually enjoyed as a warm dessert served doused in a rich, sugary syrup spiced with cinnamon, anise, and cloves.

RECIPE INGREDIENTS

1 kg of cassava

3 cups of wheat flour

1/2 cup of sugar

1 teaspoon of anise essence

1 teaspoon of salt

1 cup of oil

For the syrup:

1 panela of small papelón(panela, piloncillo, chancaca, raspadura)

1 ½ cups of water

1/4 teaspoon ground cloves

DIRECTIONS ON HOW TO MAKE BUÑUELOS DE YUCA

Wash the cassava under running water, and peel it with a sharp knife. Cut the cassava into pieces of maximum 10 cm. long. In a large pot, bring the four liters of water to a boil. 

Put the yucas in the boiling water and leave them cooking for at least an hour.Remove the yucas when they are cooked and soft. Drain and set aside

In a saucepan over medium heat, place the cup and a half of water, the panela paper cut into pieces and the powdered cloves. 

Cook them for about 20 minutes over medium heat, until the paper is completely melted, and the volume of the mixture has decreased by half. Turn off the stove and reserve to serve over the fritters.

Cut the cooked yucas into pieces, extract the central vein that is very hard, and discard. Then with a mash pin turn all the yucas into a puree.

On the cassava puree, place the sifted wheat flour, the sugar, the essence of anise and a pinch of salt. Knead until you get a soft and moldable dough. If you want you can add a little more sugar to the mixture.

Divide the dough into 12-14 equal portions, and shape into spheres.Over medium heat pour oil in pot. When it is very hot, carefully fry the fritters two by two. Cook them until golden brown on all sides.

Remove the fritters and place them on a plate lined with absorbent paper. Serve the fritters bathed in syrup or papelón or panela syrup, and bon appetit!

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Buñuelos de Yuca

This unique version of the famous buñuelos fritters is prepared with puréed or grated cassava, eggs, sugar, baking powder, and occasionally grated cheese or wheat flour.

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Course Appetizer

Ingredients

  

• 1 kg of cassava
• 3 cups of wheat flour
• 1/2 cup of sugar
• 1 teaspoon of anise essence
• 1 teaspoon of salt
• 1 cup of oil
• For the syrup:
• 1 panela of small papelón panela, piloncillo, chancaca, raspadura
• 1 ½ cups of water
• 1/4 teaspoon ground cloves

Instructions

 

• Wash the cassava under running water, and peel it with a sharp knife. Cut the cassava into pieces of maximum 10 cm. long. In a large pot, bring the four liters of water to a boil.
• Put the yucas in the boiling water and leave them cooking for at least an hour.Remove the yucas when they are cooked and soft. Drain and set aside
• In a saucepan over medium heat, place the cup and a half of water, the panela paper cut into pieces and the powdered cloves.
• Cook them for about 20 minutes over medium heat, until the paper is completely melted, and the volume of the mixture has decreased by half. Turn off the stove and reserve to serve over the fritters.
• Cut the cooked yucas into pieces, extract the central vein that is very hard, and discard. Then with a mash pin turn all the yucas into a puree.
• On the cassava puree, place the sifted wheat flour, the sugar, the essence of anise and a pinch of salt. Knead until you get a soft and moldable dough. If you want you can add a little more sugar to the mixture.
• Divide the dough into 12-14 equal portions, and shape into spheres.Over medium heat pour oil in pot. When it is very hot, carefully fry the fritters two by two. Cook them until golden brown on all sides.
• Remove the fritters and place them on a plate lined with absorbent paper. Serve the fritters bathed in syrup or papelón or panela syrup, and bon appetit!