Bunuelos De Viento Light As The Wind Fritters Recipes

BUñUELOS DE VIENTO: 'LIGHT-AS-AIR FRITTERS'

Buñuelos de Viento: 'Light-as-Air Fritters' image

Light and fluffy and melt in your mouth, Spanish buñuelos (or fritters) are perfect for an afternoon snack or dessert. Learn how easy they are to make.

Provided by Lisa & Tony Sierra

Time 1h55m

Number Of Ingredients 11

Ingredients

1 1/4 cup water
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 tablespoon lemon zest, from 1 lemon
1 pinch salt
4 1/2 ounces unbleached white flour
1/4 teaspoon baking powder
4 eggs
2 to 3 cups vegetable oil (e.g., canola, corn), for frying
1 /4 cup confectioners' sugar , for dusting
Egg custard, for optional fillilng

Steps:

Gather the ingredients.
In a small saucepan, combine water, butter, granulated sugar, lemon zest , and pinch of salt. Bring to a boil.
As soon as the water boils, add the flour and baking powder all at once and begin stirring with a wooden spoon. Stir constantly until the dough begins to come away from the sides of the pan.
Remove from the heat and allow to cool down for a few minutes.
When the dough is no longer hot, but still warm, stir in the eggs, one by one. Use a hand mixer if necessary to ensure that the dough is smooth.
Set aside for 1 1/2 to 2 hours.
In a large, heavy-bottomed frying pan, pour vegetable oil to a depth of about 1 1/2 inches. Heat on medium-high.
When the oil is just hot enough to fry, begin dropping spoonfuls of dough into the oil.
Turn over when the bottom is golden. The buñuelos should turn a golden color and begin to float when cooked.
Remove them from the pan one at a time using a slotted spoon or spatula. Drain on a paper towel.
Sprinkle with confectioners' sugar and serve immediately.
Gather the ingredients.
After the buñuelos are fried, wait until they are cool enough to touch, then cut them in half.
Spoon in custard filling and serve immediately.
The same method can be used for pastry cream and marmalade fillings.

Nutrition Facts : Calories 102 kcal, Carbohydrate 6 g, Cholesterol 34 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 23 mg, Sugar 2 g, Fat 8 g, ServingSize 24 buñuelos (24 servings), UnsaturatedFat 0 g

BUNUELOS DE VIENTO (LIGHT-AS-THE-WIND FRITTERS)

Bunuelos de Viento (Light-as-the-Wind Fritters) image

These airy fritters, traditionally available in pastry shops on holidays and during regional festivals, are served with a dusting of powdered sugar and should be eaten right away or within a few hours of preparation. If you like, you can serve them with a syrup that is listed below.

Provided by Vicki Butts (lazyme)

Categories Other Desserts

Time 25m

Number Of Ingredients 14

Ingredients

1/2 c water
1/2 c milk
5 Tbsp pure olive oil (plus more for deep-frying)
1/4 tsp salt
1/4 tsp grated lemon zest
1 c all purpose flour
4 large eggs
confectioner's sugar, for dusting
SYRUP:
1/2 c water
1/2 c honey
1 c sugar
1 Tbsp lemon juice
ground cinnamon, to dust as garnish, optional

Steps:

1. In a saucepan, bring the water, milk, 5 tablespoons oil, salt, and lemon zest to a boil. Add the flour all at once, lower the heat, and stir vigorously with a wooden spoon until dough leaves the sides of the pan and forms a smooth ball. Cook, turning the dough frequently for 2 to 3 minutes. Remove from heat and cool slightly.
2. In a food processor, process dough 20 seconds. Add eggs and process 30 seconds.
3. Heat about 1 inch oil in a large skillet or electric fryer to 370 F.
4. Drop dough by teaspoons into hot oil. The dough should puff, forming fritters and becoming golden and hollow inside.
5. Using a slotted spoon remove fritters to paper towels to drain and cool. Dust with sugar.
6. Syrup (optional) In a saucepan, combine 1/2 cup water, 1/2 cup honey, 1 cup sugar, and 1 tablespoon lemon juice. Simmer over low heat for 15 minutes. Spoon the syrup over the fritters, then sprinkle them with cinnamon.

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