Buñuelos de Yuca-Cassava Fritters
Buñuelos de Yuca-Cassava Frites are a dish from the south of Mexico, with a spongy inside and a crispy outside. Bath with a dark golden syrup.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb. yuca (about 1 1/2 lb. when peeled)
- Water (enough to cover the yuca for cooking)
- 1 large egg
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- Pinch of salt
- Flour (for dusting the working area to form the buñuelos)
- Vegetable oil for frying (about 1 1/2 cups)
Instructions
- 1
Peel the cassava; cut it lengthwise and then in smaller pieces. Place in a pot and cover with water. Cook for 30-45 minutes until the cassava is soft enough to make a puree with it. Note: This time will depend on how old the cassava is and on the size of the pieces.
- 2
Once the cassava is cooked, drain the cooking water, and smash using a potato masher to form a puree. The cassava has some veins that can be removed by pulling them with your fingers, or you can use a strainer to remove any of these veins by pressing the puree with a wooden spoon. It is normal if you have some lumps of the cassava puree.
- 3
Personally, I like the dough very smooth, so I pass all the dough through the strainer, pressing it with a wooden spoon, and then I set it aside to cool. (PREPARE THE SYRUP, INSTRUCTIONS BELOW)
- 4
Once the cassava mixture has cooled, place it in a large bowl and stir in the egg, sugar, baking powder and salt. Mix and knead until you have a smooth dough. Place it in the fridge for at least one hour. It will be less sticky and easier to work with. Add a couple of tablespoons of flour if you need to while forming the dough.
- 5
To form the buñuelos, dust your hands with flour and roll a small ball of dough, of about 1 ounce, between your hands. Place over a plastic or wax paper while you keep forming the rest of the dough into balls.
- 6
Heat one inch of oil in a large frying pan or cast iron pan over medium heat. About 320 degrees on a candy thermometer. Working in batches, place the buñuelos in the oil to cook. Turn occasionally, until cooked through and deep golden brown, about 6-8 minutes. If you turn the heat too high, the buñuelos will not cook evenly inside. Make sure to keep the heat on medium-high. Transfer the buñuelos to a plate covered with paper towels to drain any excess oil. Place already cooked buñuelos in a small baking tray in a warm oven while you finish cooking the rest of the dough.
- 7
Place piloncillo, water, cinnamon, cloves, and anise seeds in a saucepan over a medium heat and cover. Let the piloncillo melt and form a syrup.
- 8
Let cool and pour in a small saucer, passing first through a strainer.
- 9
Pour over warm buñuelos de yuca right before serving.