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Bunuelos: Fritters

Courses: Dessert

Recipe Ingredients

3 cups 187g / 6.6ozAll-purpose flour - sifted twice
1 tablespoon 15mlBaking powder
1 teaspoon 5mlSalt
2 teaspoons 10mlEggs (large)
1/2 cup 99g / 3.5ozMelted butter
1 teaspoon 5mlVanilla extract
1 tablespoon 15mlGranulated sugar - plus
1/2 cup 99g / 3.5ozGranulated sugar
3/4 cup 177mlMilk
1 1/2 teaspoons 7.5mlGround cinnamon
2 cups 474mlVegetable oil - (to 3) - for frying
  Melted bittersweet chocolate - garnish
  Mango Salsa
1 1/2 cups 219g / 7.7ozSmall-diced mango
1 tablespoon 15mlChopped mint
1 tablespoon 15mlLime juice
1 tablespoon 15mlLemon juice
1 tablespoon 15mlHoney - (1 to 2)
1/4 cup 36g / 1.3ozChopped - toasted walnuts

Recipe Instructions

In a large bowl, sift together the flour, baking powder, and salt.

In a small bowl, beat the eggs, butter, vanilla and 1 tablespoon of sugar. Add the milk and stir to combine. Add the wet ingredients to the dry ingredients and stir to make a dough, adding more milk 1/4 teaspoon at a time if the mixture is too dry.

Turn out onto a lightly floured surface and knead until smooth. Shape into 20 equal balls. Cover with a kitchen cloth and let stand for 30 minutes.

In a small bowl, combine the remaining 1/2 cup of sugar and the cinnamon to make the cinnamon-sugar.

In a large, deep skillet, heat 1 to 2 inches of oil to 360 degrees.

Roll each ball out on a lightly-floured board into very thin circles, about 6-inches in diameter. Fry the dough until golden brown, turning once. Drain on paper towels and sprinkle with the cinnamon sugar.

To serve, drizzle with the chocolate and sprinkle with chopped nuts. Serve hot.

Mango Salsa: Mix all of the ingredients together. Let sit for 15 minutes for flavors to develop.

This recipe yields 20 fritters.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E74) - from the TV FOOD NETWORK

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