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Nicaraguan-Style Buñuelos

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A cherished tradition in Nicaragua during the Christmas holidays, the deep-fried cassava and cheese fritters known as buñuelos are the perfect balance of sweet and savory—a favorite flavor profile in Central American desserts. Their round shape symbolizes unity and continuity, reflecting the spirt of the season. These treats are also believed to bring good luck. Although they’re typically made with a hard cheese known as queso costeño, we call for queso fresco, which is more readily available and makes a great substitute. Then we finish the buñuelos with homemade honey; the recipe calls for piloncillo, a raw form of pure cane sugar commonly used in Latin American cooking. Because the sugar hasn’t been processed, it is golden brown in color with a rich taste that resembles molasses, although it contains no molasses. If you can’t find piloncillo, swap in dark brown sugar.

Prep Time 30 minutes
Cook Time 40 minutes
Servings 8 to 10

Ingredients

For the dough:

  • 1 lb. (500 g) cassava, peeled and cut into 1-inch (2.5-cm) cubes
  • 10 oz. (315 g) queso fresco
  • Kosher salt
  • 1 egg

For the honey:

  • 1 lb. (500 g) piloncillo or 2 cups (15 oz./426 g) firmly packed dark brown sugar
  • 1 cup (8 fl. oz./250 ml) water
  • 4 Mexican cinnamon sticks
  • 1 cup (8 fl. oz./250 ml) avocado oil or other neutral oil

Directions

To prepare the dough, in a food processor, combine the cassava, queso fresco and 1 tsp. salt. Pulse until the ingredients are well mixed. Add the egg and pulse just until well combined and a dough forms. Transfer to a bowl. Alternatively, finely grate the cassava into a bowl. Crumble in the cheese, add the salt and stir with a wooden spoon. Add the egg and stir until well combined and a dough forms. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

To prepare the honey, in a large saucepan over high heat, combine the piloncillo, water and cinnamon sticks and bring to a boil. Reduce the heat to low and simmer until the mixture starts to thicken slightly, 10 to 15 minutes, stirring as needed to ensure all the ingredients are well combined. Set aside to cool. Remove and discard the cinnamon sticks before serving.

Line a baking sheet with paper towels. In a shallow large sauté pan over medium heat, warm the avocado oil.

Meanwhile, remove the dough from the refrigerator and divide into 8 to 10 equal pieces. Roll each into a ball and flatten slightly so they are about 2 inches (5 cm) in diameter. When the oil is glistening, add a bit of dough to the pan; if it starts to fry, the oil is ready. Working in batches of 2 or 3, fry the buñuelos, turning once, until nicely golden, 3 to 4 minutes per side. Be careful not to burn them; reduce the heat as needed but make sure they are still frying. Use a metal cake tester to probe the center of the buñuelos; if hot in the center, they are done. Transfer to the prepared baking sheet.

Transfer the buñuelos to a shallow bowl. Spoon on as much honey as you like and serve warm. Makes 8 to 10 buñuelos.

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