These simple fritters are a favorite Cuban snack.
Yield: makes ABOUT 40
- 2 1⁄2 lb. yucca, peeled and cut into small pieces
- 1 small white sweet potato, peeled and cut into pieces
- 1 egg yolk
- 1 tsp. salt
- 1⁄4 tsp. ground aniseed
- Vegetable oil
- 2 cups sugar
- 1 cinnamon stick
- Put yucca and sweet potatoes in a medium pot and cover with cold water by 2″. Bring to a boil over medium-high heat and cook until soft, about 20 minutes. Drain, then mash with a potato masher until smooth, discarding any fibrous pieces. Set aside until cool to the touch, then add yolk, salt, aniseed, and 1 tsp. of oil.
- Rub hands with a little oil, then form dough into 1″ balls. Roll each ball on a lightly floured surface into 8″ “ropes”, then twist into open-bottomed figure eights.
- Put sugar, cinnamon stick, and 1½ cups water in a medium saucepan and simmer over medium heat until pale gold, 40-50 minutes. Set syrup aside.
- Pour oil into a large skillet to a depth of 2″ and heat to 375° on a candy thermometer over medium-high heat. Fry buñuelos in batches, turning them, until golden brown, about 2 minutes. Drain on paper towels. Serve warm, drizzled with a little syrup.