NicaraguanSnack

Recipe Story

origins & traditions

Buñuelos de Yuca are traditional Nicaraguan fritters made from starchy yuca root, combined with cheese and eggs to create a dough that fries up into golden, crispy pillows of deliciousness. Unlike denser fritters, these buñuelos are known for their unique texture - crispy on the outside while remaining wonderfully light and airy inside. The dough is carefully formed into rings or rounds, then deep-fried until they puff up and turn a beautiful golden brown. Once fried, they are typically drizzled with a sweet honey or sugar syrup, creating an irresistible combination of savory and sweet flavors. Popular as a street food snack, afternoon treat, or special occasion dessert, buñuelos de yuca represent the heart of Nicaraguan comfort food. The yuca provides a subtle earthiness that pairs perfectly with the richness of cheese and the sweetness of the syrup topping.

Instructions

step by step

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Peel the yuca and cut into large chunks. Place in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Cook for 25-30 minutes until yuca is very tender and easily pierced with a fork.
Drain the yuca thoroughly and let cool slightly. Remove any fibrous core pieces. While still warm, mash the yuca completely until smooth with no lumps remaining.
In a large mixing bowl, combine the mashed yuca, crumbled cheese, eggs, butter, and remaining salt. Mix thoroughly until a smooth, cohesive dough forms. The mixture should be pliable but not too sticky.
Lightly flour your hands and work surface. Take a golf-ball sized portion of dough and roll it into a rope about 6 inches long and 1/2 inch thick. Form into a ring by connecting the ends, pinching to seal. Alternatively, form into flat rounds. Repeat with remaining dough.
Pour vegetable oil into a deep pot or dutch oven to a depth of 3 inches. Heat oil to 350°F, using a thermometer to monitor temperature.
Carefully add 3-4 buñuelos to the hot oil, being careful not to overcrowd. Fry for 3-4 minutes per side until golden brown and puffed. They should float and become crispy.
Remove with a slotted spoon and drain on paper towels. Continue frying remaining buñuelos in batches, maintaining oil temperature.
While still warm, drizzle generously with honey or brush with sugar syrup. Serve immediately while crispy and warm.

Buñuelos de Yuca

4.9 (54)

Crispy golden yuca fritters drizzled with sweet syrup, a beloved Nicaraguan street snack enjoyed throughout the day. These light and airy fritters offer the perfect balance of crispy exterior and fluffy interior.

medium

45 min

8 servings

Ingredients

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Main Ingredients

2 pieces sweet-potatoes, peeled and cut into chunks (substitute for yuca)
1 cups cheese-mozzarella, crumbled
2 pieces eggs, beaten
2 tablespoons butter, melted
1 teaspoons salt
2 tablespoons flour, for dusting

For Frying

4 cups vegetable-oil, for deep frying

Topping

1/2 cups honey, for drizzling

Chef Tips

expert advice

•For the best texture, make sure the yuca is very well cooked and mashed completely smooth - any lumps will affect the final texture.

•Fresh yuca works best, but frozen can be substituted if fresh is unavailable.

•The dough should be soft but manageable; if too sticky, add a tablespoon of flour.

•If too dry, add a beaten egg.

•Maintain consistent oil temperature for even frying - too hot and they will brown before cooking through, too cool and they will absorb too much oil.

•For a traditional Nicaraguan touch, make a simple syrup by boiling equal parts sugar and water with a cinnamon stick.

•Some families add a touch of anise or vanilla to the dough for extra flavor.

•These are best enjoyed fresh but can be reheated.

•You can also form the buñuelos in advance and refrigerate for up to 4 hours before frying.