Cuban buñuelos
Figure-eight fritters made from cassava and malanga, fried until crisp and drenched in an anise and lime syrup. A Cuban Christmas tradition.
- 70 min30 prep · 40 cook
- MediumDifficulty
- 470 kcalper serving
Ingredients
- Cassava (yuca), peeled500 g
- Malanga or sweet potato, peeled250 g
- Egg1
- Plain flour60 g
- Anise seeds1 tsp
- salt1 pinch
- Sugar300 g
- Water350 ml
- Cinnamon stick1
- Strips of lime peel2
- Vegetable oil, for frying750 ml
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the cassava and malanga in salted water until very tender. Remove the woody core of the cassava.
- 2
Mash until smooth and let it cool. Mix in the egg, flour and half the anise to a soft dough.
- 3
Simmer the sugar, water, cinnamon, lime peel and remaining anise into a light syrup.
- 4
With floured hands, roll the dough into thin ropes and shape them into figure eights.
- 5
Fry in batches at 175 °C until golden and crisp.
- 6
Drain and serve hot, drenched in the syrup.
Tips and questions
- Can I use frozen cassava?
- Yes, frozen peeled cassava works perfectly and saves time. Just boil it a little longer.
- Why is the dough too sticky to shape?
- The purée was still warm or wet. Let it cool fully and add a little more flour, a spoonful at a time.
Enjoy your meal!
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