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Bunuelos Criollos Recipe - Cooking Index

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Bunuelos Criollos

Type: Vegetables
Serves: 8 people

Recipe Ingredients

1 lb 454g / 16ozYuca - peeled, large diced
1/2 lb 227g / 8ozBoniato - peeled, large diced
1/2 lb 227g / 8ozMalanga - peeled, large diced
1/4 lb 113g / 4ozCalabaza - peeled, large diced
3   Eggs
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlStar anise - ground
1/2 cup 31g / 1.1ozAll-purpose flour - (to 1 1/2)
1/2 cup 118mlCanola oil for frying
  Canela Syrup
2 cups 396g / 13ozSugar
4 cups 948mlWater
3   Cinnamon sticks
3   Star anise
1   Lemon - zested

Recipe Instructions

Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded.

Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup.

Canela Syrup: Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.

This recipe yields 8 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B04) - from the TV FOOD NETWORK

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