Yuca and Malanga Buñuelos with Syrup

Yuca and Malanga Buñuelos with Syrup

Active Time

50 minutes

Total Time

1 hour, 30 minutes

Serving Size

24 servings


  • For buñuelos:
  • 1 lb frozen yuca
  • 1 lb malanga (or frozen yuca)
  • 3 teaspoons kosher salt, divided
  • 3 large eggs
  • ½ teaspoon anise extract
  • 2 cup all-purpose flour (+ additional for dusting)
  • 4 cups vegetable oil, for frying
  • For syrup:
  • 1 lime, for zest/juice
  • 2 cups sugar
  • 1 cup water
  • 1 cinnamon stick
  • ½ teaspoon anise extract
  • 1 teaspoon vanilla extract


  1. Make buñuelos. Thaw yuca. Peel malanga, then cut yuca and malanga into 1-inch pieces. Place in large stockpot, cover with water, and add 2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes or until vegetables are tender enough to mash. Drain and remove fibrous center from yuca. Mash vegetables until no chunks remain (using potato masher, ricer, or food processor), and let stand until cool.
  2. Whisk eggs, anise extract, and remaining 1 teaspoon salt until blended. Pour over vegetable mixture and stir until blended. Place mixture on floured work surface. Knead in flour, 1 cup at a time, until mixture forms smooth, slightly sticky dough. (More flour may be needed depending on stickiness of dough.)
  3. Place oil in heavy-bottom stockpot; heat on medium to 350°F. Meanwhile, cut dough into 24 equal pieces. Roll each piece into a 14-inch-long,1/2-inch-thick rope, then shape ropes into figure eights. Arrange buñuelos on baking sheet.
  4. Place buñuelos into oil carefully (in batches) and fry 3–4 minutes, flipping occasionally, until golden. Remove from pot carefully and place on paper towel–lined plate. Repeat with remaining buñuelos.
  5. Make syrup. Zest lime (1/2 teaspoon), then juice (1 tablespoon). Combine all ingredients (except extracts) in medium saucepan; bring to a boil. Cook syrup until temperature reaches 230°F. Remove from heat and stir in extracts. Drizzle over buñuelos; serve.

Nutritional Information

Amount per 1/24 recipe serving: Calories 180, Total Fat 4.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 25mg, Sodium 150mg, Carb 33g, Fiber 2g, Total Sugars 12g (Incl. 12g Added Sugars), Protein 2g, Vit D 0%, Calc 0%, Iron 6%, Potas 4%