Bunuelos Criollos

Recipe Ingredients

1 lb	454g / 16oz	Yuca - peeled, large diced
1/2 lb	227g / 8oz	Boniato - peeled, large diced
1/2 lb	227g / 8oz	Malanga - peeled, large diced
1/4 lb	113g / 4oz	Calabaza - peeled, large diced
3		Eggs
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Star anise - ground
1/2 cup	31g / 1.1oz	All-purpose flour - (to 1 1/2)
1/2 cup	118ml	Canola oil for frying
		Canela Syrup
2 cups	396g / 13oz	Sugar
4 cups	948ml	Water
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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