Buñuelos Cubanos (Cuban Fritters)


This was the one of three desserts from our New Year’s dinner 2007. For the full menu, see this post.

Makes about 36 smallish fritters

Part 1: The Buñuelos


3 pounds of a mix of yuca, malanga, squash, sweet potato and plantains
2 eggs
1 tablespoon of grated orange of lemon rind
Flour as needed (may be about 2-3 cups)
Oil for deep frying


  1. Peel the vegetables and cook them in boiling water until just soft (if cooking yucca, remember to remove the woody parts).
  2. Drain water and put the cooked vegetables through a food processor or blender until pureed.
  3. Beat the two eggs with a fork and mix into the puree.
  4. Mix the “dough” by hand and slowly add flour until the mix no longer sticks to the hands.
  5. Roll the dough into a thin tube.
  6. Take about 10 inches of the tube and make a figure eight (8).
  7. Heat the oil and fry until golden.
  8. Put into a shallow pan or tray.

Part 2: The Syrup (Almibar)


1 cup of sugar
1/2 cup of water
One or more of the following: 1 stick of cinnamon, teaspoon of vanilla, 1/2 teaspoon anise seeds, grated lemon rind


  1. Put ingredients into a small pan over medium heat.
  2. Cook while constantly mixing until syrup thickens slightly.
  3. Pour over buñuelos.

(Adapted from Estela de Jesus)

Published in: on December 28, 2007 at 6:09 pm  Comments (1)  
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One CommentLeave a comment

  1. Delicious recipe!

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