Buñuelos Guatemaltecos (Guatemalan Anise Fritters)

• Prep time: 15 mins

• Cook time: 20 mins

• Total time: 35 mins

• Servings: 15 buñuelos

• Country of Origin: Guatemala

Description

• Light, airy fried choux-like dough balls flavored with anise, served swimming in a light cinnamon sugar syrup.

Presentation

• Served warm in small bowls with 3 fritters submerged in clear anise-cinnamon syrup.

Ingredients

• 1 cup water

• 4 tbsp unsalted butter

• 1 tsp anise seeds

• 1/4 tsp salt

• 1 cup all-purpose flour

• 3 large eggs

• Oil for deep frying

• Syrup: 2 cups water, 1 cup sugar, 1 cinnamon stick

Directions

• Boil syrup ingredients in saucepan for 10 minutes; keep warm.

• Heat 1 cup water, butter, anise seeds, and salt in a pot until butter melts and liquid boils.

• Stir in flour all at once with wooden spoon until dough forms a ball that pulls away from pot sides.

• Remove from heat; beat in eggs one at a time until smooth glossy batter forms.

• Drop tablespoon-sized balls of batter into hot oil (350°F / 175°C) and fry for 5 minutes until puffed and golden.

• Drain buñuelos and place into warm syrup before serving.

Optional Variations

• Buñuelos de Yuca: Add mashed cassava into flour dough.

Cooking Tips

• Beat each egg completely into dough before adding next egg for maximum puffiness.

Nutrition Facts (Per Serving)

• Calories: 140 kcal

• Carbohydrates: 18 g

• Protein: 2.5 g

• Fat: 6.5 g

• Saturated Fat: 2 g

• Sodium: 55 mg

• Fiber: 0.4 g

• Sugar: 13 g