Cuban buñuelos are made from boiled and riced yuca and malanga — two starchy root vegetables common across the Caribbean — combined with egg, anise extract, salt, and just enough flour to bind the dough into a workable mass. The dough is rolled into ropes and twisted by hand into figure eights, then deep fried […]

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Mexican buñuelos are large, round discs of dough — flour, eggs, lard, anise-infused water — stretched until nearly translucent, then dropped into hot oil and fried until crisp and blistered. The finished buñuelo is flat, golden, and shatteringly crisp, closer to a fried tortilla in texture than a conventional fritter. It is either dusted with […]

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