These exquisite buñuelos made from yuca root are a Venezuelan delicacy from our guest Chef Alejandra Schrader.
Servings 6-8
45 mins.
Easy
Recipe
Ingredients
For the Buñuelos:
- 2 lbs. of Yuca (fresh, not frozen), peeled, cooked, and deveined
- 2 large Egg yolks
- ½ cup fresh White Cheese, shredded
- 1 tbsp. Tapioca flour
- Pinch of Salt
- Oil for frying (about 1 ltr.)
For the Mela’o (syrup):
- 10 oz. small Piloncillo (sugar cane cones)
- 1 cup of Water
- 4 Cloves
- 1 stick Cinnamon
- 1 tsp. Orange peel, grated
Directions
For the Buñuelos:
- In a food processor, combine yuca chunks, egg yolks, cheese, tapioca flour, and salt. Process until all ingredients have incorporated and dough is consistent and smooth.
- Using your hands, make 1 ¼” balls of yucca dough. Your hands should be slightly moist for better results.
- Heat oil in medium pot (ideally you would use cooking thermometer and bring temperature to about 365°F).
- Fry buñuelos until golden brown. Remove from oil carefully and place on platter lined with paper towels to drain excess oil.
- Serve buñuelos while hot and cover generously with syrup.
For the Mela’o (syrup):
- Combine all ingredients in a small to medium sauce pan.
- Cook over medium heat until cones have dissolved and syrup is thick and golden brown.
- Remove from heat and set aside.
Pro Tips
Venezuelan tradition calls to serve with a hot cup of coffee.
Do you love buñuelos?
Here is another recipe for you: Colombian Buñuelos
Recipe brought to you by our Guest Chef Ale Schrader!