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Bunuelos (Fritters) with Sweet
Syrup (San Salvador)



  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 cup water
  • 1/4 pound butter
  • 3 eggs
  • Vegetable oil for deep-frying

Sweet Syrup

  • 6 pieces piloncillo*
  • 2 cups water
  • 3 cinnamon sticks
  • 1/2 cup brown sugar


  1. Stir together the flour, baking powder and salt.
  2. Combine the water and butter in a heavy-bottomed saucepan and bring to a boil.
  3. Remove from heat and, using a wooden spoon, beat in the flour mixture.
  4. Add the eggs, 1 at a time, beating only enough to incorporate them into the batter.
  5. Heat oil in a deep skillet over medium-high heat. The oil is hot enough when a bread cube put into the oil sizzles and turns brown.
  6. Shape the batter into balls about 1 1/2 inches in diameter. Carefully slip them into the oil, being careful not to crowd the pan (work in batches, if necessary). Using a wooden spoon, keep moving the bunuelos around so they will puff up and brown evenly. When golden brown, remove them to a plate lined with paper towels.
  7. Serve as soon as possible with Sweet Syrup.
  8. Sweet Syrup: Combine all ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer for 25 minutes, until the mixture is reduced to a light syrup.

Yield: about 24 bunuelos; enough syrup for about 24 bunuelos

* Piloncillo is rock sugar. It is called dulce de atado in some Central American markets.

Per bunuelo: 70 calories, 1 g protein, 4 g carbohydrate, 5 g fat (3 g saturated), 37 mg cholesterol, 54 mg sodium, 0 g fiber

Per recipe: 560 calories, g protein, 142 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber

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