Name: Buñuelos de Yuca y Queso (Yuca and Cheese Fritters)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 24
Cuisine: Latin American, Mexican, Latin
Ingredients: 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; 1/2 cup sugar; 1/3 cup packed dark brown sugar; 1/2 cup water; 1 cinnamon stick; 1 teaspoon whole cloves

Buñuelos de Yuca y Queso (Yuca and Cheese Fritters)

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.

55 min total 10 min prep 45 min cook 24 758 cal

Instructions

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1 Adjust oven rack to middle position and preheat oven to 200°F (95°C). Heat oil in Dutch oven over medium-high heat until temperature registers 350°F or 175°C (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.