Bunuelos with sweet syrup PDF Print E-mail

Bunuelos (Fritters) with Sweet Syrup (San Salvador)

1 cup all-purpose flour
1 teaspoon baking powder
Pinch salt
1 cup water
1/4 pound butter
3 eggs
Vegetable oil for deep-frying
Sweet Syrup

Stir together the flour, baking powder and salt.

Combine the water and butter in a heavy-bottomed saucepan and bring to a boil. Remove from heat and, using a wooden spoon, beat in the flour mixture. Add the eggs, 1 at a time, beating only enough to incorporate them into the batter.

Heat oil in a deep skillet over medium-high heat. The oil is hot enough when a bread cube put into the oil sizzles and turns brown.

Shape the batter into balls about 1 1/2 inches in diameter. Carefully slip them into the oil, being careful not to crowd the pan (work in batches, if necessary). Using a wooden spoon, keep moving the bunuelos around so they will puff up and brown evenly. When golden brown, remove them to a plate lined with paper towels.

Serve as soon as possible with Sweet Syrup.

Yields about 24 bunuelos.

Per bunuelo: 70 calories, 1 g protein, 4 g carbohydrate, 5 g fat (3 g saturated), 37 mg cholesterol, 54 mg sodium, 0 g fiber

Sweet Syrup
6 pieces piloncillo (see note)
2 cups water
3 cinnamon sticks
1/2 cup brown sugar

Combine all ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer for 25 minutes, until the mixture is reduced to a light syrup.

Yields enough syrup for 24 fritters (bunuelos).

NOTE: Piloncillo is rock sugar. It is called dulce de atado in some Central American markets.

Per recipe: 560 calories, g protein, 142 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack