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Venezuelan Yucca Buñuelos

  • Prep 15 min
  • Total 35 min
  • Ingredients 9
  • Servings 12

Ingredients

1
lb of yucca, peeled, cooked and deveined
1
cup of hard white cheese to fry, cut into chunks
1
egg
1
tablespoon of Gold Medal™ all-purpose flour
1
pinch of salt
Oil for frying

Panela Syrup:

2
cups of grated brick sugar cane (panela)
1/2
cup of water
4
cloves

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To save time, you can use frozen yucca that comes peeled and ready to cook.

These yucca buñuelos are a Venezuelan tradition for Holy Week. My grandmother usually made them and they were always delicious. The balance of salty yucca and cheese with sugar cane syrup makes this dish absolutely irresistible. Generally, they are served as a midday snack with a warm cup of coffee. Be sure to make enough because everyone will want more than one!

Directions

  • 1 Use a food processor to combine the yucca, cheese, egg, flour and salt. Process until everything is well incorporated and you have consistent dough.
  • 2 Add the oil to a deep pot and let heat until the temperature reaches 350°F.
  • 3 Moisten your hands with a bit of oil and make equal-sized balls out of the yucca dough.
  • 4 Fry the buñuelos 4 at a time until they're golden brown. Remove carefully and place over paper towels to absorb the excess oil.
  • 5 Serve hot and drench in the panela syrup.
  • 6 To make the syrup just combine all the ingredients in a small pot over medium high heat and cook 8-10 minutes until the syrup has a golden brown color and drops fall slowly from a wooden spoon. Strain and set aside.

These yucca buñuelos are a Venezuelan tradition for Holy Week. My grandmother usually made them and they were always delicious. The balance of salty yucca and cheese with sugar cane syrup makes this dish absolutely irresistible. Generally, they are served as a midday snack with a warm cup of coffee. Be sure to make enough because everyone will want more than one!

Rate and Comment

Oriana Romero Oriana Romero
September 9, 2015

These yucca buñuelos are a Venezuelan tradition for Holy Week. My grandmother usually made them and they were always delicious. The balance of salty yucca and cheese with sugar cane syrup makes this dish absolutely irresistible. Generally, they are served as a midday snack with a warm cup of coffee. Be sure to make enough because everyone will want more than one!