Bunuelos

In Mexico, these fritters are often served at Christmas. Some sprinkle them with cinnamon sugar while others prefer them with a drizzle of cinnamon syrup.



by 4  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   cups 
    all-purpose flour
  • see savings
    On Sale
    1   teaspoon 
    baking powder
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    cream of tartar
  • see savings
    On Sale
    2   tablespoons 
    shortening
  • see savings
    On Sale
    2   
    beaten eggs
  • see savings
    On Sale
    1/3  cup 
    milk
  • see savings
    On Sale
     
    Cooking oil for frying
  • see savings
    On Sale
     
    Sugar, Cinnamon Sugar, or Cinnamon-Sugar Syrup (recipes below)

Directions
1.
In a mixing bowl stir together flour, baking powder, salt, and cream of tartar. Cut in shortening until thoroughly combined. Make a well in center of flour mixture.
2.
In a small mixing bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.
3.
On a lightly floured surface knead dough about 2 minutes or until smooth. Divide dough into 24 equal portions; shape each portion into a ball. Cover dough and let rest for 15 to 20 minutes.
4.
In a heavy 10-inch skillet heat 3/4 inch oil to 375 degrees F. Meanwhile, on a lightly floured surface, roll each ball into a 4-inch circle.
5.
Fry 1 circle at a time in hot oil for 1 to 1-1/2 minutes on each side or until golden. Drain on paper towels. Sprinkle with sugar or Cinnamon Sugar, or drizzle with Cinnamon-Sugar Syrup. Makes 24 bunuelos.
Cinnamon Sugar (Optional):

1.
In a mixing bowl stir together 1/2 cup sugar and 1 teaspoon ground cinnamon.
Cinnamon-Sugar Syrup (optional):

1.
In a small saucepan combine 1/2 cup sugar, 1/4 cup packed brown sugar, 1/4 cup water, 1 tablespoon corn syrup, and 3 inches stick cinnamon or dash ground cinnamon. Bring to boiling. Reduce heat and boil gently, without stirring, about 20 minutes or until thick. Discard cinnamon stick. Makes about 2/3 cup syrup.
Nutrition information
Per Serving: cal. (kcal) 112, Fat, total (g) 6, chol. (mg) 18, sat. fat (g) 1, carb. (g) 12, pro. (g) 2, sodium (mg) 67, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Deviled-Egg Spread
Deviled-Egg Spread

"I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."

shop our favorite products