Recipe of Venezuelan Buñuelos de Yuca - quearepas.com
The preparation of Venezuelan Buñuelos de Yuca involves peeling and cooking the yucca until tender, then mixing it with key elements such as eggs, cheese and butter, forming a homogeneous dough. After shaping and frying the fritters, they are dipped in syrup of cloves and anise, culminating in an unforgettable experience of flavor and texture.
Ingredients
- 1 kg Yucca
- 1 unit Egg
- 50 gr White cheese
- 50 gr Butter
- 4 tbsp Wheat flour
- 2 tbsp Sugar
- 2 cups Oil (for frying).
Instructions
- Preparation of the Yucca:Peel the yucca and cut into pieces. Boil in water until tender. Drain and mash into a smooth puree.
- Mixing and Kneading:Add eggs, cheese, butter, flour and sugar to the puree.Mix until a smooth and homogeneous dough is obtained.
- Oil Preparation:Heat high quality oil to 175-180°C (350-360°F). Keep the temperature constant during frying.
- Forming and Frying the Buñuelos:Take portions of dough and form into balls, flattening them slightly.Fry in batches until golden brown and crispy.Turn occasionally to brown evenly.
- Preparation of the syrup:Boil sugar, cloves and anise in water until a light syrup is obtained.
- Dip in syrup:Dip the fritters in the hot syrup. Make sure they are well coated and let stand to absorb the flavor.
- Presentation and Tasting:Serve the Venezuelan yucca fritters with the syrup.Enjoy the irresistible combination of textures and flavors.
Video
Notes
Nutritional Information
(Typical serving of 1 fritter): Calories: Approximately 100-150 kcalFat: About 6-8 g
Saturated fats: About 3-4 g
Cholesterol: About 20-30 mg
Sodium: About 50-100 mg
Carbohydrates: About 10-15 g
Fiber: About 1-2 g
Sugars: About 2-3 g
Protein: About 2-3 g