Buñuelos are a Latin American donut. And, like western donuts, there are a number of varieties. This recipe is based on a Venezuelan version of a buñuelos. The recipe uses fresh or frozen yucca that is boiled until soft, mashed and mixed with eggs, a bit of flour, cheese and a pinch of salt to make a very sticky dough...or thick batter. Then the mixture is fried in oil. They can be eaten as-is, covered in a dark syrup. Be prepared when you make them, as they disappear as fast as you can get them out of the oil. They are that good.
Yucca (or yuca) can typically be found, fresh or frozen, in Hispanic markets. Taro is a good substitute but yucca seems to be more readily available.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: About 2 dozen
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