Best 4 BuÑuelos Mexican Fritters Recipes

BUNUELOS

Steps:

• In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
• Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
• Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
• Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

BUñUELOS DE VIENTO

Steps:

• Beat the eggs, then combine them in a medium-size bowl (with a flat bottom) with the lime zest, brandy, and milk.
• In another bowl, mix the dry ingredients: flour, sugar, and salt.
• Gradually add the flour mix to the egg-milk mixture, beating with a whisk until you have a very uniform and smooth batter. The texture should resemble that of a very light, creamy dressing.
• Heat the oil in a large skillet over medium-low heat. The temperature has to be around 365 ºF degrees. Add a layer of paper towels on a baking sheet to absorb the excess oil from the finished rosettes. You will also need another flat tray or plate covered with a folded paper towel, which you will use to absorb the oil from the iron rosette mold.
• To make the buñuelos, place the rosette iron in the hot oil for about a minute to heat it up. Once it's heated, lift it up from the oil and shake off any excess oil, then place it on the tray/plate with the paper towels to absorb the oil. You don't want the mold to be coated with a lot of oil, otherwise, the batter will not adhere to it.
• After you've blotted the iron mold, dip it into the batter. Do not let the batter run over the top of the molded tip; submersing it about three-quarters of the way in is just fine. You will hear a searing sound as the heat of the iron tip starts cooking the batter it has touched. Immediately lift the iron rosette out of the batter bowl and dip it into the hot oil. Try to transfer the mold from the batter bowl to the pan as quickly as possible, since the still-raw batter will eventually fall off the mold.
• Place the iron mold in the hot oil to fry the batter. Keep the mold in the oil for about a minute. The batter will start getting more rigid as it cooks, and you will eventually be able to lift up the mold and the buñuelo will slip off and stay in the oil (if it doesn't easily release itself from the mold, separate it with the help of a fork or a toothpick). Once you've removed the mold from the oil, flip the rosette over to keep cooking on the other side. You want it to acquire a golden color all over. The time is just a guideline, you will know is ready when you see the change in color.
• Fry each rosette for about 1-2 minutes per side or until golden brown. Once removed, place them on the baking sheet lined with paper towel to absorb any excess oil. Place them with the hollow side down, to avoid any pooling of the oil. Repeat the cooking process with the remaining batter. While you fry each buñuelo, you can place the iron mold back into the hot oil to warm it up, so that it's ready to be dipped into the batter again (don't forget to dry it before putting it in the batter!).
• While the cooked buñuelos sitting on the lined baking sheet, fill a small plate with sugar (mix the cinnamon into the sugar, if using). Then, one by one, dip the buñuelos into the sugar so that the top part of them is coated with sugar (since the buñuelos will still be warm, the heat will help the sugar adhere to their surface). After this, your Buñuelos de Viento are ready to be eaten. Serve them on a large plate and enjoy!

MEXICAN BUñUELOS

Steps:

• Place the 1 cup of water and the piloncillo in a medium-size saucepan. Heat over medium-high heat until the piloncillo dissolves and it looks like liquid caramel.
• Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel and bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as a topping for the buñuelos.
• If you want a thicker consistency, simmer for a longer period of time until desired thickness. The syrup keeps well refrigerated for up to 1 week.
• Serve warm or at room temperature.
• In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and 1/2 teaspoon of salt.
• Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
• While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the vegetable oil ready for the moment you start frying the Buñuelos.
• Divide the dough in 12 small balls and cover. Heat 3/4 inch of oil the large frying pan.
• Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.
• To give that extra stretching to the Buñuelo, place on the inverted bowl or clay pot covered with the pastry towel and pull the edges very gentle. The Buñuelo should be thin almost transparent. Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don't touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
• Fry the buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds. Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with sugar. If you do not sprinkle the sugar right away they can still be nice and crispy for another day and just add the sugar at serving time. If you prefer to serve them warm, place them in your oven in a low setting for 5 minutes. Now, we need some hot chocolate to go along with the buñuelos.

MEXICAN FRITTERS (BUñUELOS MEXICANOS) RECIPE - (4/5)

Steps:

• For the Fritters, mix flour, sugar, baking powder and salt in medium bowl. Set aside. Mix milk, egg, lard and vanilla in large bowl until well blended. Gradually add flour mixture, stirring constantly to form a slightly sticky dough. Turn dough out onto lightly floured surface. Incorporate additional flour, a tablespoon flour at a time, until dough is no longer sticky. Divide dough into 16 equal pieces. Shape each into a ball. Place in bowl. Cover with plastic wrap. Let dough rest 30 minutes. Meanwhile, for the Cinnamon Sugar, mix sugar and cinnamon in medium bowl. Set aside. For the Anise Syrup, mix water, piloncillo, lime peel, orange peel, cinnamon sticks and anise seed in heavy-bottomed 3-quart saucepan. Cook on medium heat 5 minutes, stirring to dissolve piloncillo. Bring to boil on medium-high heat. Boil 20 minutes or until syrup thinly coats a spoon. Strain and set aside at room temperature. (Anise Syrup can be made 3 to 4 days ahead. Cover and refrigerate. Rewarm before using.) Roll each ball of dough into a 6-inch round on lightly floured surface. Stack dough rounds between wax paper or plastic wrap. Let stand 10 minutes. Pour vegetable oil into heavy large skillet or saucepan to depth of 1 inch (about 2 cups oil). Heat oil on medium-high heat to 365 degrees Fahrenheit to 370 degrees Fahrenheit on deep-fry thermometer. Fry dough rounds, 1 at a time, for 2 minutes or until golden and puffed, turning once using tongs. Drain on paper towels. Sprinkle each fritter with 1 tablespoon cinnamon sugar mixture. Serve with warm Anise Syrup, if desired.