CUBA: Learn more about your food

Cuban Buñuelos

These fritters are a very popular tradition in Cuba. The buñuelos are served warm with a special anise syrup and Cubans like to eat them during the Christmas holidays.


  • 2 cups ground yuca
  • 2 cups ground malanga
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 egg yolks
  • 1 cup flour sifted
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons anise flavouring
  • Vegetable oil for frying


Remove skin from vegetables and cook in boiling water until a fork can be inserted, but they are not too soft.

Strain, discarding water, and process in food processor until smooth. Add egg, ground anise (or liquor or zambucca), salt and flour and knead as you would bread until it forms a ball that does not stick to the fingers anymore.

Pull off about 2 heaping tablespoons and roll into a tubular shape approximately 6 inches long and ½ inch wide. Fold into a pretzel shape or a figure-8, pressing to make it hold the shape.

Pour enough oil into a frying pan to come about 1 ½ inches up the side of the pan. Heat oil, slowly, until very hot. Fry buñuelos, about 3 to 5 minutes each side, or until golden brown. Fry only about 3 at a time to keep oil hot. Use tongs to remove to a cookie sheet covered with paper towels to absorb extra oil. When cool, serve with plenty of buñuelos syrup or sugar cane molasses.


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