Yuca Buñuelos

These exquisite buñuelos made from yucca 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 Yucca (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:

  1. In a food processor, combine yucca chunks, egg yolks, cheese, tapioca flour, and salt. Process until all ingredients have incorporated and dough is consistent and smooth.
  2. Using your hands, make 1 ¼” balls of yucca dough. Your hands should be slightly moist for better results.
  3. Heat oil in medium pot (ideally you would use cooking thermometer and bring temperature to about 365°F).
  4. Fry buñuelos until golden brown. Remove from oil carefully and place on platter lined with paper towels to drain excess oil.
  5. Serve buñuelos while hot and cover generously with syrup.

For the Mela’o (syrup):

  1. Combine all ingredients in a small to medium sauce pan.
  2. Cook over medium heat until cones have dissolved and syrup is thick and golden brown.
  3. Remove from heat and set aside.

Pro Tips

Venezuelan tradition calls to serve with a hot cup of coffee.

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