Buñuelos de Yuca (Cassava Fritters)
Buñuelos de Yuca are golden, crispy, puffy fritters made from mashed yuca or cassava dough, lightly sweetened, and deep-fried to perfection. These Venezuelan Yuca Fritters are often served drizzled with almíbar de papelón, a spiced brown sugar or piloncillo syrup, making them the perfect snack or dessert to satisfy your sweet cravings. Commonly enjoyed in many Latin American countries, buñuelos de yuca bring a rustic charm with their crunchy exterior and soft, tender center!
In Venezuela, buñuelos de yuca, also known as yuca fritters, were originally prepared during Easter. They are crispy on the outside, soft on the inside, and taste divine! However, in recent decades, they have become less common, often found only in the kitchens of grandmothers. I personally love these treats during Christmas and make them every year!
What is a Buñuelo?
A buñuelo, also known by various names like boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a type of fried dough fritter enjoyed in Latin American, Spain, and other parts of the world.
The word “buñuelo” originated in ancient Rome, where it referred to a dessert made with wheat flour, molded by the knuckles of the hands. That’s why this dessert was called “puñuelo.” The recipe spread throughout the Mediterranean along with the Roman Empire, eventually reaching Spain, where it became a Christmas tradition.
The appearance of the Mexican buñuelo differs greatly from these buñuelos. Mexican buñuelos are flat, while this yuca version is usually spherical—although in Cuba, they are shaped like the number 8. The ingredients are also quite different, as the Spanish version is made with wheat flour, while this recipe is made with mashed yuca (cassva).
They are similar in name, cooking method (both are fried), and in the accompaniments used to serve them, but not much else. In fact, Mexican bunuelos have a more similar ressemblance to a different Venezuelan dessert called ‘torrejas’ – which in turn are very different than Mexican torrejas (which is more like a French toast variation).
Ingredients Needed
- Yuca: Also known as cassava. You will first have to boil the yuca until it is soft. You can buy fresh yuca, or grab frozen yuca from the frozen section in the store. If you use fresh, make sure that there are no brown streaks on the yuca after peeling it, because that means it is bad!
- Water: You will just need water to boil the yuca!
- Flour: Add some flour to create extra structure and bind the dough together.
- Sugar: For a hint of sweetness!
- Anise Essence: This is an extract made from anise seed that adds a warming flavor to the dough!
- Salt: To taste.
- Oil: Use a high smoke point oil like vegetable oil or canola oil to fry the buñuelos de yuca.
- For the Syrup: I used a combination of panela (also known as papelon or piloncillo), water and cloves/cinnamon. If you can’t find panela, you can use brown sugar instead.
How to Make Buñuelos de Yuca
- Boil the Yuca: In a large pot, bring the four liters of water to a boil. While the water is boiling, wash the yuca under running water, and peel it with a sharp knife. Cut the yuca into pieces of no more than 10 cm long. Put the yucas in the boiling water and let them cook for at least an hour.
- Remove: Remove the yucas from the stove when they are cooked and soft. You will know that the yucas are ready because they will start to crack and open. If you can`t find fresh yuca, use frozen yuca. You will need about 750 grams of frozen peeled yuca. Boil it as indicated above.
- Prep the Syrup: While the yuca is cooking, prepare the papelon or piloncillo syrup. In a pot over medium heat, place the cup and a half of water, the papelón or piloncillo, and the clove powder. Cook for about 20 minutes over medium heat, until the papelón is completely melted, and the volume of the mixture has decreased by half. Turn off the stove and save the syrup for later to serve with the yuca fritters.
- Mash the Yuca: When you prick the yucas and they are soft, turn off the stove. Then, drain the excess water and let the yucas cool for a few minutes. Cut the yucas into pieces, remove the central vein that is very hard, and discard. Then, use a potato masher to mash all the yuca until you have a smooth puree.
- Add Remaining Ingredients: On top of the mashed yuca pure, add the sifted all-purpose flour, sugar, anise essence and a pinch of salt. Knead until you obtain a soft, moldable dough.
- Form into Balls: Divide the dough into about 12 to 14 equal portions, and form spheres or balls.
- Preheat the Oil & Fry: Pour the oil into a medium-sized pot, over medium heat. When it is very hot, carefully place the fritters in the oil, two at a time. Cook them until they have turned golden brown on all sides.
- Set Aside: Remove the fritters from the pot, and place them on a plate lined with absorbent paper to remove excess grease.
- Serve & Enjoy: Serve the fritters drizzled with the papelon brown sugar syrup, and enjoy!
Recipe Variations
These buñuelos de yuca can be enjoyed in many ways! Our recipe is for sweet fritters, served with panela or papelon syrup (miel de panela or piloncillo) and grated cheese. In my house, instead of panela syrup, we used the syrup leftover from making dulce de lechosa, a caramelized papaya dessert, to not waste anything. Some people simply sprinkle them with sugar. Even on their own, they’re a delight.
A variation of this recipe is adding cheese to make savory cheesy buñuelos (buñuelos salados o de queso). In this case, the sugar in the dough is replaced with grated cheese, and they’re stuffed with a little extra cheese. These are ideal for breakfast or as appetizers to share at a party!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the fridge for up to a day before frying. Just make sure to let the dough come to room temperature before shaping and frying.
How do I store leftover buñuelos de yuca?
Store the buñuelos in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to crisp them up again before serving.
Buñuelos de Yuca (Cassava Fritters)
Ingredients
- 1 kg of fresh yuca or cassava or 750 grams of frozen peeled yuca
- 4 liters of water
- 450 grams of all-purpose flour sifted
- 100 grams of sugar ½ cup
- 1 teaspoon of anise essence
- 1 teaspoon of salt
- 250 ml of oil for frying 1 cup
For the papelon syrup or brown sugar syrup (panela or piloncillo):
- 200 grams of papelon or panela also known as piloncillo, chancaca, raspadura – can also use brown sugar
- 1 ½ cups of water 375 ml
- ¼ teaspoon of ground cloves you can also add 1 cinnamon stick or ground cinnamon
Instructions
- In a large pot, bring the four liters of water to a boil. While the water is boiling, wash the yuca under running water, and peel it with a sharp knife. Cut the yuca into pieces of no more than 10 cm long. Put the yucas in the boiling water and let them cook for at least an hour.
- Remove the yucas from the stove when they are cooked and soft. You will know that the yucas are ready because they will start to crack and open.
- *If you can`t find fresh yuca, use frozen yuca. You will need about 750 grams of frozen peeled yuca. Boil it as indicated above.
- While the yuca is cooking, prepare the papelón or piloncillo syrup.
- In a pot over medium heat, place the cup and a half of water, the papelón or piloncillo, and the clove powder. Cook for about 20 minutes over medium heat, until the papelón is completely melted, and the volume of the mixture has decreased by half. Turn off the stove and save the syrup for later to serve with the yuca fritters.
- When you prick the yucas and they are soft, turn off the stove. Then, drain the excess water and let the yucas cool for a few minutes. Cut the yucas into pieces, remove the central vein that is very hard, and discard. Then, use a potato masher to mash all the yuca until you have a smooth puree.
- On top of the mashed yuca pure, add the sifted all-purpose flour, sugar, anise essence and a pinch of salt. Knead until you obtain a soft, moldable dough.
- Divide the dough into about 12 to 16 equal portions, and form spheres or balls.
- Pour the oil into a medium-sized pot, over medium heat. When it is very hot, carefully place the fritters in the oil, two at a time. Cook them until they are golden brown on all sides.
- Remove the fritters from the pot, and place them on a plate lined with absorbent paper.
- Serve the cassava fritters drizzled with the papelón brown sugar syrup, and enjoy!
Step by step preparation photos for buñuelos de yuca:
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So delicious!