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Bunuelos a la Veracruzana - Mexican Fritters

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Bunuelos a la Veracruzana - Mexican

For fritters:

2 cups water

3 tablespoons butter

1 teaspoon salt

2 teaspoons sugar

1 tablespoon crumbled stick cinnamon

1 teaspoon anise seed

2 1/4 cups flour

6 medium eggs

2 cups corn oil, or sunflower oil

2 cups Crisco

For syrup:

3 cups dark brown sugar

1 1/2 quarts water

4 sticks cinnamon, each 6 inches long

1 tablespoon anise seed

For garnish:

Ground cinnamon

 

 

 

 

 

 

To prepare fritters: Combine water, butter, salt,

sugar, cinnamon and anise in a saucepan. Bring to a

boil. Boil for 8 minutes.

 

Add flour all at once. Beat with a spoon until

ingredients are well mixed. Simmer until mixture

separates from sides of saucepan. Remove from heat and

cool for 3 hours. Add eggs one by one, beating by hand

or with an electric mixer after each addition.

 

Measure 2 to 3 tablespoons of dough. With greased

hands, form a strip and shape into a doughnut 4 inches

in diameter, making sure the center hole is large.

 

Heat oil and Crisco in a deep frying pan. Test

temperature with a piece of batter. Oil is ready when

batter sizzles. Reduce heat and fry fritters for about

3 to 4 minutes on each side, or until golden. Remove

from oil and drain on paper towels. Keep warm until

serving time.

 

To prepare the syrup: Combine sugar, water, cinnamon

and anise in a saucepan. Simmer until syrup thickens

slightly, about 40 minutes.

 

To serve: Place hot fritters in individual bowls in

hot syrup. Or soak fritters in syrup for 1 or 2

minutes before serving. Garnish with cinnamon.

 

Makes 24 fritters.

 

Author: “The Taste of Mexico” by Patricia Quintana.

Formatted by Chupa Babi: 12.10.07

 

Per fritter using all syrup: 231 calories; 7 g fat (3

g saturated fat; 28 percent calories from fat); 39 g

carbohydrates; 59 mg cholesterol; 126 mg sodium; 3 g

protein; 1 g fiber.

 

In Veracruz, along the Gulf Coast of Mexico, fritters

are a popular snack.

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