Buñuelos de Yuca y Queso (Yuca and Cheese Fritters) Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20110715-127677-Dulces-BunuelosYuca-PRIMARY.jpg
Photograph: María del Mar Sacasa

These golden, crusty, cheesy fritters are on the salty side. But when with a served warm, dark mahogany-colored, cinnamon and clove-scented simple syrup, they make for a wonderfully sweet and savory end to a meal.

Notes: This recipe requires yuca root, found in the produce section—don't use frozen yuca. Queso duro (literally, "hard cheese") is a firm, crumbly, salty, cow's milk cheese eaten in several Latin American countries. Variations exist from country to country, but the overall characteristics of the cheese are the same. This cheese can be found in the specialty cheese or Latin American dairy section of many supermarkets. Should you not be able to find queso duro, substitute haloumi, a Cypriot cheese made with goat's and/or sheep's milk.

Recipe Facts

Active: 60 mins
Total: 60 mins
Serves: 20 to 24 buñuelos

Rate & Comment

Ingredients

For the Buñuelos:

  • 8 cups vegetable oil

  • 1 1/2 pounds yuca root (see notes)

  • 8 ounces queso duro or haloumi (see notes), finely grated

  • 3 large eggs, beaten

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

For the Syrup:

  • 1/2 cup sugar

  • 1/3 cup packed dark brown sugar

  • 1/2 cup water

  • 1 cinnamon stick

  • 1 teaspoon whole cloves

Directions

  1. Adjust oven rack to middle position and preheat oven to 200°F. Heat oil in Dutch oven over medium-high heat until temperature registers 350°F (oil should be about 1 1/2 inches deep). Line a large baking sheet with two layers of paper towels.

  2. Peel yuca with a standard peeler. Using the small holes of a box grater, grate yuca into a large bowl. Add cheese, eggs, baking powder, and salt and stir until thoroughly combined.

  3. Drop yuca mixture into oil by heaping tablespoonfuls—4 to 5 at a time—and fry until puffed and golden, 3 to 5 minutes. With a spider or slotted spoon, transfer buñuelos to prepared baking sheet and keep warm in oven. Repeat frying procedure with remaining yuca mixture, allowing oil to return to 350°F between batches.

  4. To make the syrup, combine sugar, dark brown sugar, water, cinnamon stick, and cloves in a small saucepan until sugars are completely dissolved. Bring to boil over medium-high heat, then, reduce heat to medium-low and simmer 5 minutes. Remove from heat and discard cinnamon and cloves.

  5. Serve buñuelos immediately with warm syrup.

Special equipment

deep fat thermometer, Dutch oven or large pot, standard peeler, box grater, spider or slotted spoon, baking sheet, small saucepan

This Recipe Appears In

Nutrition Facts (per serving)
163 Calories
9g Fat
18g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 20 to 24
Amount per serving
Calories 163
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 116mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 7g
Protein 3g
Vitamin C 6mg 29%
Calcium 71mg 5%
Iron 0mg 2%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes