Surely, buñuelos are one of those sweets that bring back childhood memories. Mothers and grandmothers often made them to accompany an afternoon snack, and even today, they remain a delicious dessert that never goes out of style. However, today I want to share with you a recipe for yuca buñuelos, a dessert that is very popular in several Latin American countries such as Colombia, Nicaragua, and Peru. Yuca, also known as cassava, is a tuber...
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Peel the yuca, cut it in half, and place it in a pot with plenty of water. Boil until tender.
Remove the yuca from the water, and once it is warm, remove the fibrous strand from the center.
Mash the yuca to make a purée. Add the previously beaten egg, salt, anise, cinnamon, and grated lemon or orange zest to the mixture. Mix the ingredients well.
Gradually incorporate the flour until you achieve a dough that does not stick to your fingers.
Shape the dough into figure-eights or medium-sized balls.
Fry in plenty of hot oil over medium heat until golden brown.
Make sure the oil is hot enough before frying to ensure the buñuelos cook evenly and absorb less oil.
You can sprinkle sugar or drizzle honey over the buñuelos for added sweetness.
If the dough feels too sticky, add a little more flour, but avoid overdoing it to maintain the soft texture.
Can I use frozen yuca for this recipe?
Yes, you can use frozen yuca. Just make sure to boil it until tender before mashing.
What can I use as a substitute for anise?
You can use fennel seeds or omit it entirely if you prefer a simpler flavor.
Can I bake the buñuelos instead of frying them?
While traditionally fried, you can bake them at 375°F (190°C) until golden brown, though the texture may differ slightly.
How do I store leftover buñuelos?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the oven for best results.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before frying.
