Mini-Chanukah Buñuelos (Mexican Fritters)

As a kid growing up in Mexico, my grandmother had a wonderful tradition of making Buñuelos every holiday season. I continue the tradition of making these delicate treats every year, and now my kids are old enough to help me make them.

Because these treats are fried and sweet, they make a great dessert to add to your Chanukah dessert table. There’s an easy way to make them and a more labor intensive way. The result is very tasty with either method. You pick!

Easy recipe:
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 to 6 servings
Level: Easy

1/2 cup sugar
1 teaspoon ground cinnamon
6 (6-inch) flour tortillas, whole or cut into shapes


Cinnamon-sugar mixture:
On a plate, mix the sugar and cinnamon.

In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the buñuelos crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.
_________________________________________________________________________________ Buñuelos Made From Scratch
Total Time: 2 hr 45 min
Prep: 45 min
Rest time: 2 hrs
Yield: 20 servings
Level: Intermediate

3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying

Sugar-Cinnamon topping:
1/2 cup sugar
1 teaspoon ground cinnamon

In a large bowl, mix flour, baking powder and salt. In a small bowl, beat 1 tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Flour your surface and your hands well, break off a piece of dough, roll into a ball about 1 ½ -inch. Place the ball on your fingers and flatten to a tortilla, about 3/4-inch thick. Or using a rolling pin; begin rolling balls into a very thin tortilla. Makes approximately 40. Set all tortillas to dry in a clean surface. The dryer the Buñelo, the less oil it will absorb while frying. Let them to dry for about 2 hours, flipping over once.

After 2 hours, add oil to frying pan and bring to a medium/high temp. Carefully add each Buñuelo in the oil, fry until golden brown, turning once, about 3 minutes total for each Buñuelo. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm.


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