Nicaraguan Buñuelos

Name: Nicaraguan Buñuelos
Yield: 6
Cuisine: Nicaragua
Ingredients: Yuca, boiled and mashed — 500 g (1 lb 2 oz); Grated cheese — 100 g (3.5 oz); Eggs — 2; Plain flour — 60 g (2 oz); Oil for deep frying; Sugar, for the syrup — 400 g (14 oz); Water, for the syrup — 480 ml (16 fl oz); Cinnamon stick, for the syrup — 1; Cloves, for the syrup — 4

The Quirky Foodster Team

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Servings

Ingredients

Yuca, boiled and mashed — 500 g (1 lb 2 oz)
Grated cheese — 100 g (3.5 oz)
Eggs — 2
Plain flour — 60 g (2 oz)
Oil for deep frying
Sugar, for the syrup — 400 g (14 oz)
Water, for the syrup — 480 ml (16 fl oz)
Cinnamon stick, for the syrup — 1
Cloves, for the syrup — 4

Method

Combine the mashed yuca, grated cheese, eggs and flour into a smooth, firm dough.
Shape into small balls.
Heat oil to 175°C (350°F) in a deep pan.
Fry the balls in batches until deeply golden and cooked through, about 5–6 minutes.
Meanwhile, combine the sugar, water, cinnamon stick and cloves in a saucepan and simmer for
10–12 minutes until slightly thickened into a syrup.
Drain the fried buñuelos briefly, then soak them in the warm syrup for a few minutes before serving.

Introduction: Crisp, deep-fried yuca and cheese dough balls, soaked in a sweet syrup flavoured with cinnamon and clove, a beloved Nicaraguan holiday street treat.

Cultural Background: Buñuelos are especially popular around Christmas and New Year in Nicaragua, sold from street stalls and made at home, their crunchy exterior and sweet syrup soak making them a festive seasonal favourite.

Tips: Make sure the yuca is well mashed with no lumps for a smooth dough. Fry at a steady temperature so the balls cook through fully before the outside over-browns.

Variations: Add a little orange zest to the syrup for extra fragrance. Serve with the syrup drizzled over rather than fully soaking, for a lighter version.

Storage: Store cooled buñuelos with their syrup in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a warm oven or enjoy at room temperature; reheating can soften the crisp exterior.

FAQs:

Q: When are buñuelos traditionally eaten?

A: Especially around Christmas and New Year, though they're enjoyed as a treat throughout the year too.

Q: Can I use frozen yuca?

A: Yes, boil until tender and mash well before using.