clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Buñuelos de Yuca y Malanga with Syrup

Buñuelos de Yuca y Malanga with Syrup
Servings:
6
Total Time:
1 hour, 30 minutes
Active Time:
50 minutes

Ingredients

... 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

Steps

  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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star