Cuban
Buñuelos de yuca
Cuban buñuelos de yuca are crisp, golden fritters shaped into small figure-eights and bathed in a fragrant anise-cinnamon syrup. The yuca and malanga give the dough its traditional tender chew and earthy sweetness.
Ingredients
- Yuca, peeled and woody core removed300g
- Malanga, peeled150g
- Small egg1
- Anise seeds1 tsp, divided
- Fine salt1/4 tsp
- All-purpose flour, only if needed for shaping1 to 2 tbsp
- Neutral oil, for frying2 cups
- Granulated sugar1/2 cup
- Water1/3 cup
- Cinnamon stick1 small
- Lime peel1 strip
- Lime juice1 tsp
Method
- Place the yuca and malanga in a pot, cover with salted water, and boil until very tender, about 20 to 25 minutes.
- While the roots cook, combine the sugar, water, cinnamon stick, lime peel, lime juice, and 1/2 tsp anise seeds in a small saucepan.
- Simmer the syrup over medium-low heat for 8 to 10 minutes until lightly thickened, then remove it from the heat and keep warm.
- Drain the yuca and malanga very well, discarding any remaining fibrous pieces from the yuca.
- Pass the hot yuca and malanga through a food mill or mash very finely until smooth and sticky.
- Mix in the egg, salt, and remaining 1/2 tsp anise seeds, kneading briefly until the dough holds together.
- If the dough is too soft to shape, knead in 1 tablespoon flour at a time, using only as much as needed.
- Lightly oil your hands and shape the dough into small ropes, then twist each rope into a traditional figure-eight or loose knot.
- Heat the oil in a small deep pan to 350°F.
- Fry the buñuelos in batches, turning gently, until deep golden and crisp on all sides, about 3 to 4 minutes per batch.
- Drain the buñuelos on paper towels.
- Serve warm, spooning the anise-cinnamon syrup over the buñuelos or offering it alongside for dipping.
Common questions
Can I substitute yuca or malanga if I can’t find both?
Yes. If you have only yuca, make the dough with yuca alone, but expect a slightly drier, starchier texture. If using taro or potato as a stand-in for malanga, cook until very soft and add flour only if the dough stays too sticky.
How long should I boil the roots, and how do I know they’re done?
Boil the yuca and malanga for about 20 to 25 minutes, until a knife slides through with no resistance. Yuca should be very tender, and any fibrous woody bits must be removed before mashing, or the dough will stay stringy.
What are the most common mistakes when making buñuelos de yuca?
The biggest mistakes are leaving yuca fibers in the mash, not draining the roots well, and adding too much flour. The dough should be soft but shapeable. Also keep the oil hot enough so the buñuelos puff and brown without soaking up grease.
Can I make the dough or syrup ahead of time, and how should I store leftovers?
You can make the syrup a few hours ahead and keep it warm, or reheat it gently. The dough is best shaped and fried right away, but cooked buñuelos keep 1 day refrigerated. Reheat in a low oven to restore crispness.
How should I serve buñuelos de yuca for the best texture and flavor?
Serve them warm, straight after frying, with the warm lime-cinnamon syrup spooned over or on the side for dipping. They’re best while crisp outside and tender inside. A light dusting of sugar is optional, but the syrup is traditional.