Buñuelos (Yucca Fritters)

By pattie_d

These simple fritters are a favorite Cuban snack.

Ingredients

• 2 1/2 2 1/2 1/2 pounds yucca, peeled and cut into small pieces
• 1 1 1 small white sweet potato, peeled and cut into pieces
• 1 1 1 egg yolk
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon ground aniseed
• vegetable oil
• flour
• 2 2 2 cups sugar
• 1 1 1 cinnamon stick

Details

Servings 40
Adapted from cooking.com

Preparation

Step 1

Put yucca and sweet potatoes in a medium pot and cover with cold water by 2-in. Bring to a boil over medium high heat and cook until soft, about 20 minutes. Drain, then mash with a potato masher until smooth, discarding any fibrous pieces. Set aside until cool to the touch, then add yolk, salt, aniseed, and 1 teaspoon of the oil.

Rub hands with a little oil, then form dough into 1-in. balls. Roll each ball on a lightly floured surface into 8-in. ''ropes'', then twist into open bottomed figure eights.

Put sugar, cinnamon and 1 1/2 cups water in a medium saucepan and simmer over medium heat until pale gold, 40 to 50 minutes. Set syrup aside.

Pour oil into a large skillet to a depth of 2-in. and heat to 375 degrees F on a candy thermometer over medium high heat. Fry buñuelos in batches, turning them, until golden brown, about 2 minutes. Drain on paper towels. Serve warm, drizzled with a little syrup.