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Buñuelos de Yuca y Malanga with Syrup

Buñuelos de Yuca y Malanga with Syrup
Total Time:
1 hour, 30 minutes
Active Time:
50 minutes


... For Buñuelos
1 lb yuca
1 lb malanga
2 teaspoons kosher salt, divided
1 egg
1/2 teaspoon anise extract
1/2 cup unbleached all-purpose flour
1 1/2–2 cups vegetable oil

... For syrup
1 lime, for zest/juice
2 cups sugar
1 cup water
1 cinnamon stick
1/2 teaspoon anise extract
1 teaspoon vanilla extract


  1. Make Buñuelos. Peel and chop yuca and malanga into 1-inch cubes. Place cubes in medium stockpot; cover with water and 1 teaspoon salt. Bring to a boil on high, then reduce heat and simmer 20 minutes or until vegetables are tender enough to mash.
  2. Drain vegetables, then mash (using a ricer, food mill, or stand mixer with paddle attachment) until no chunks remain. Let mixture stand until cool. Whisk together egg, anise, and remaining 1 teaspoon salt.
  3. Form mashed vegetables into a large ball on a floured cutting board. Create a well in the center, then add egg mixture and knead to incorporate. Knead in flour until mixture forms a smooth but slightly sticky dough. (More flour may be needed depending upon stickiness of dough.)
  4. Cut dough into 6 equal pieces. Roll each piece into a 1/2-inch thick rope on a lightly floured surface, then shape ropes into "figure 8's". Place Buñuelos on baking sheet.
  5. Add oil to stockpot; heat on medium-high until 375°F. Place 2 Buñuelos into oil carefully and fry 3–4 minutes, turning occasionally, until golden. Carefully remove from pot and place on a paper towel-lined plate. Repeat until all Buñuelos are fried.
  6. Make syrup. Zest lime (1/2 teaspoon); squeeze for juice (1 tablespoon). Combine all ingredients (except vanilla extract) in medium sauté pan; bring to a boil. Cook syrup until temperature reaches 230°F. Remove from heat and stir in vanilla extract. Drizzle over Buñuelos; serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 1080kcal; FAT 76.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 30mg; SODIUM 410mg; CARB 111g; FIBER 6.00g; SUGARS 49g; PROTEIN 4g; CALC 4%; VIT A 10%; VIT C 25%; IRON 8%

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