Cuban Fritters (Bunuelos Cubanos)
Light and airy Cuban fritters, made with yucca and malanga, deep-fried to golden perfection, and drizzled with a simple anise syrup. Completely nut-free and naturally gluten-free.
Ingredients
- about 450 g Yucca, peeled and boiled until tender
- about 225 g Malanga, peeled and boiled until tender
- 2 large Egg yolks
- 1 tsp Anise seeds
- 0.5 tsp Salt
- 4 cups Vegetable oil, for frying
- 0.5 cup Water
- 0.5 cup Sugar
- 0.5 tsp Anise extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Mash the cooked yucca and malanga until smooth. Let cool slightly.
- 2In a bowl, combine the mashed yucca and malanga with egg yolks, anise seeds, and salt.
- 3Mix well until a smooth dough forms.
- 4Heat vegetable oil in a large, deep pot or Dutch oven to 175°C.
- 5Shape small portions of the dough into small balls or rings.
- 6Carefully drop the fritters into the hot oil and fry until golden brown, about 3-4 minutes per side.
- 7Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain.
- 8To make the anise syrup, combine water and sugar in a saucepan over medium heat.
- 9Bring to a boil, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.
- 10Remove from heat and stir in anise extract.
- 11Drizzle the fritters with the anise syrup and serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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