Bu?uelos

4 Dozen
Yucca Cuban
Thanksgiving Christmas Desserts Yucca Cuban

2 pounds yucca *
1 large
1 teaspoon se extract
1 tablespoon t
1/2 cup ur plus more for coating
3 cups etable oil for frying

Peel yucca and cut into 1 inch squares. Cook in boiling salted water until soften (about 15-20 minutes). Using a food mill or processor, make a paste out of the yucca. Is very important that there are no clumps and the paste is smooth. Add egg, anise and flour and mix until a dough forms. Working is small batches with your hands coated in flour roll approximately 1 large tablespoon of dough to 1/4 inch diameter and 4 inches long. You'll get 24-30 "sticks" like this one. Make doughnuts shapes or number 8 shapes and fry in hot oil until golden brown. About 3-4 minutes on each side. Remove and let drain on paper towels. Once cooled transfer to a large bowl and drizzle with powder sugar or simple syrup (see my other recipes). You can add anise and vanilla to the simple syrup if desired. * Alternatively, this dish can be made by mixing 1 lb yucca and 1 lb white sweet potato.


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