Nicaraguan
⭐ Highly Rated
1h 30mmedium
NicaraguanDessert
Recipe Story
origins & traditionsBuñuelos de Yuca are beloved Nicaraguan fritters made from grated cassava mixed with cheese and eggs, then deep-fried until golden and crispy. The cassava provides a unique starchy texture that becomes wonderfully light and airy when fried. Traditionally served during holidays and special occasions, these fritters are drizzled with a sweet honey syrup or dusted with cinnamon sugar. The combination of savory cheese within the dough and the sweet glaze creates an irresistible flavor profile. Each bite offers a satisfying crunch followed by a tender, slightly chewy interior. These fritters represent the heart of Nicaraguan home cooking, passed down through generations and enjoyed by families gathered around the table. Whether served warm as a dessert or alongside coffee as an afternoon snack, buñuelos de yuca embody the comforting flavors of Central American cuisine.
Instructions
step by step0/8 done
Peel and grate the cassava using a box grater or food processor until finely shredded. Place grated cassava in a clean kitchen towel and squeeze out excess moisture over a bowl.
In a large mixing bowl, combine the drained cassava, grated cheese, eggs, flour, and salt. Mix thoroughly until a cohesive dough forms. The mixture should be thick and moldable.
Heat vegetable oil in a deep pot or dutch oven to 350°F. The oil should be at least 3 inches deep for proper frying.
While oil heats, shape the dough into small balls about 2 inches in diameter. Flatten slightly into thick discs.
Carefully place 3-4 fritters at a time into the hot oil. Fry for 3-4 minutes per side until golden brown and crispy. Do not overcrowd the pot.
Remove fritters with a slotted spoon and drain on paper towels.
For the honey syrup, combine honey and water in a small saucepan. Heat gently until slightly thinned.
Drizzle warm syrup over hot fritters or dust with cinnamon sugar. Serve immediately while warm and crispy.
Buñuelos de Yuca
3.8 (27)
Traditional Nicaraguan cassava fritters drizzled with honey syrup, crispy on the outside and soft inside. These golden treats are perfect for celebrations or everyday indulgence.
medium
55 min
8 servings
Ingredients
0 of 8 checked
Main Ingredients
- 2 pieces sweet-potatoes, peeled and grated (substitute for cassava)
- 1 cups cheese-mozzarella, shredded
- 2 pieces eggs, beaten
- 1/2 cups flour, all-purpose
- 1/2 teaspoons salt
Frying
- 4 cups vegetable-oil, for deep frying
Syrup
- 1/2 cups honey
Topping
- 1 teaspoons cinnamon, ground (optional)
Chef Tips
expert advice•The key to perfect buñuelos is removing as much moisture as possible from the grated cassava.
•Excess water will make the fritters fall apart during frying.
•Fresh cassava works best, but frozen grated cassava can be substituted.
•Make sure to thaw and drain it thoroughly.
•The cheese can be substituted with mozzarella or queso fresco if traditional Nicaraguan cheese is unavailable.
•For a variation, add a pinch of ground cinnamon or vanilla extract to the dough for extra flavor.
•Maintain consistent oil temperature throughout frying for even browning.
•If the oil is too hot, the outside will burn before the inside cooks through.
•These are best enjoyed fresh and warm, but can be reheated.
•For a lighter version, you can bake them at 400°F for 20-25 minutes, though they will not be as crispy as the fried version.
