These simple fritters are a favorite Cuban snack. See the recipe for Yucca Fritters ». Christopher Hirsheimer

These simple fritters are a favorite Cuban snack.

Yield: makes ABOUT 40


  • 2 12 lb. yucca, peeled and cut into small pieces
  • 1 small white sweet potato, peeled and cut into pieces
  • 1 egg yolk
  • 1 tsp. salt
  • 14 tsp. ground aniseed
  • Vegetable oil
  • Flour
  • 2 cups sugar
  • 1 cinnamon stick


  1. 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.
  2. 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.
  3. 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.
  4. 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.