Buneulos de Yuca

Blogging Marathon #32
Theme: Miscellaneous – Street Food

A few days ago it was Ube Donuts and today we have Yuca Donuts. I found out about these when I was watching an episode of Street Eats, a Travel Channel program that explores the street foods from countries all over the world. As they were going through Central America, the yuca donuts of Nicaragua intrigued me. The recipe the host of the show described had a few more ingredients, but this was the closest one I could find online.

Bunuelos de Yuca (adapted from Downtown Foodie)

Serves 10-12

  • 2 cups yuca, peeled and finely grated
  • 3/4 cup queso fresco, crumbled (paneer can be substituted)
  • 1/3 cup frozen grated coconut, defrosted and all liquid squeezed from it
  • 1 egg, beaten
  • 1/2 teaspoon baking powder
  • oil, for frying

Syrup Ingredients:

  • 1 1/2 cups piloncillo (jaggery can be substituted)
  • 1 1/2 cups water
  • 4 cinnamon sticks
  • juice of 1 lime

Combine all the syrup ingredients and boil for about 15 minutes, until syrup consistency is achieved. Let cool.

Combine yuca, queso fresco, coconut, egg and baking powder until a soft batter is formed.
Heat oil to 350 F.
Using a mini scoop take a scoop of the batter, pressing well against the side of the bowl to make sure the batter is tightly compacted.

Drop into the hot oil. It will bubble a lot. Once bubbles subside, using a spider remove any excess particles that broke off from the ball of batter. This will keep your oil clean so that you can reuse the excess oil. Fry until golden brown.

Repeat until all the batter is used.
Drain on paper towels. Place donuts in syrup and coat on all sides.

Serve warm.

Nicaragua Cassava Doughnuts

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

…linking to Let’s Cook with Coconut &Simply Food‘s Flavours of the Caribbean hosted by the Spicy Pear

Chef Mireille


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