Buñuelos Cubanos

Buñuelos are a beloved Cuban street food and holiday treat, descended from Spanish fritters and transformed by the island's love of anise and cane sugar syrup. Sold from roadside stalls and home kitchens alike, they are typically eaten warm on Christmas Eve and New Year's.

Serves: 6

Ingredients

• 500g (1 lb) yuca (cassava), peeled and roughly chopped
• 250g (½ lb) malanga or taro root, peeled and roughly chopped
• 2 eggs, beaten
• 1 tsp (5ml) anise seeds, lightly crushed
• 1 tsp (5g) salt
• 120g (1 cup) plain flour, plus extra for dusting
• Vegetable oil, for deep-frying

Cane Syrup

• 200g (1 cup) dark muscovado or raw cane sugar
• 120ml (½ cup) water
• 1 cinnamon stick
• 2 star anise

Instructions

1. Boil the yuca and malanga in salted water until completely tender, 20-25 minutes. Drain and rice or mash while still very hot until smooth. Spread on a tray and cool for 10 minutes.
2. Mix the mashed root vegetables with the beaten eggs, anise seeds, salt, and flour. Knead gently to a smooth dough. If too sticky, add flour a tablespoon at a time.
3. Make the syrup: combine sugar, water, cinnamon, and star anise in a small saucepan. Simmer over medium heat 8-10 minutes until slightly thickened. Keep warm.
4. On a lightly floured surface, roll portions of dough into thin ropes about 30cm (12 in) long and form into figure-eight shapes, pinching the ends to seal.
5. Heat oil in a deep pan to 175°C (350°F). Fry buñuelos in batches 3-4 minutes per side until deep golden and puffed. Drain on paper towels.
6. Serve immediately, drizzled generously with warm cane syrup.

Cook's Notes: Yuca must be fully cooked and mashed while hot for the dough to come together. Buñuelos are best eaten within minutes of frying — they soften quickly.