x
Deborah

Deborah Dana

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Mexican fritters

10 mins
5 mins
Low
4.9333333333333
|
197
Favorites
Collections
Glider
Super List
Upload a picture
To print
Enjoy this recipe in which we tell you how to make Mexican fritters. We made them with an iron mold and with original colors that you can use for National Holidays or for Christmas.

The origin of the buñuelos is uncertain, previously they were called "puñuelos" since the shape was made with the fists. What is known is that this dessert arrived in Mexico due to the Conquest and was transformed with the use of Mexican ingredients.
Learn more about Deborah Dana

Ingredients

10 portions
  • 1 1/4 cups flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 1 teaspoon vanilla essence
  • 1 tablespoon Water
  • 2 tablespoons oil
  • 2 eggs
  • 1 cup milk
  • enough vegetal color additive, green and red
  • enough oil, to fry
  • 1 cup sugar, to sprinkle
  • 1 teaspoon cinnamon powder

Preparation

For the fritters, in a bowl mix the flour with the sugar, the salt, the baking powder, the vanilla, the water, the oil, the egg and the milk until obtaining a homogeneous and light dough.
Divide the mixture into 3 and paint one red and one green with vegetable coloring.
Heat enough oil in two pots and submerge the fritter mold in one of them until it is very hot. Remove the excess and immerse the mold quickly in the fritters mixture. Fry in the other pot with oil and stir gently so that the fritter falls, cook until browned slightly and drain on absorbent paper. Repeat this step with all the mixes until the mixture is finished.
Combine the sugar with the cinnamon in a bowl and sprinkle the fritters still hot with this mixture.
Serve and enjoy.

PRESENTATION

Serve the fritters sprinkled with sugar and cinnamon on paper and accompany with a coffee pot.

TIPS

Heat the mold well in the oil before submerging it in the mixture, this will make your preparation not to slip and remain in the mold to fry, to detach the fritter from the mold shake slightly to help it to take off. Repeat this step with each fritter.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (15)
Blanca García de León
15/09/2018 21:32:14
Mmmmmmm
marlen castillo
14/09/2018 21:37:55
Super recetas gracias
Maria Esther Pinedo
12/09/2018 18:04:36
Delicioso a!
Letty Toral De de La Peña
12/09/2018 05:53:30
Se lee muy bien . 💕
Vick Vega
11/09/2018 17:00:32
Rica pero mucha azucar!
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING