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.


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  • 2   cups 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    cream of tartar
  • 2   tablespoons 
  • 2   
    beaten eggs
  • 1/3  cup 
    Cooking oil for frying
    Sugar, Cinnamon Sugar, or Cinnamon-Sugar Syrup (recipes below)
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.
In a small mixing bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.
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.
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.
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):

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

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
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