Bunuelos Criollos (Alex Garcia) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 pound yuca, peeled, large dice |
1/2 pound boniato, peeled, large dice |
1/2 pound malanga, peeled, large dice |
1/4 pound calabaza, peeled, large dice |
3 eggs |
1 teaspoon salt |
1/2 teaspoon star anise, ground |
1/2 cup to 1 1/2 cups all purpose flour |
1/2 cup canola oil for frying |
canela syrup, recipe follows |
2 cups sugar |
4 cups water |
3 sticks cinnamon |
3 pieces star anise |
1 lemon, zested |
Directions:
1. Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded. Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup.
2. Canela syrup:
3. Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.
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