Nicaraguan Yuca and Cheese Fritters with Cinnamon Syrup

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Nicaraguan buñuelos are crisp, golden fritters made from starchy yuca root folded with mild cheese and eggs, then plunged into a fragrant dark sugar syrup perfumed with cinnamon and clove. They are a staple of Nicaraguan Christmas tables and family celebrations, served warm so the syrup soaks into the just-fried dough.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 17 gFat
• 6 gSaturated Fat
• 72 gCarbs
• 3 gFiber
• 41 gSugar
• 10 gProtein
• 290 mgSodium
• 360 mgPotassium
• 210 mgCalcium
• 1.6 mgIron
• 24 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the yuca dough

• 2 lbs fresh yuca (cassava), peeled and cut into 2-inch chunks
• 1 cup finely grated queso fresco or mild white cheese, such as mozzarella
• 2 large eggs
• 1/4 cup granulated sugar
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, softened

For the spiced syrup

• 1 1/2 cups piloncillo or packed dark brown sugar
• 2 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 wide strip orange peel (optional)
• 1 tsp vanilla extract

For frying

• 3 cups neutral vegetable oil, such as canola or sunflower

Directions

1. Place the peeled yuca chunks in a large pot, cover with salted water, and bring to a boil. Cook 18 to 22 minutes until the yuca is completely tender and pierces easily with a fork; drain well and let steam-dry for 5 minutes.
2. Mash the warm yuca thoroughly with a potato masher or pass it through a ricer until smooth, removing any fibrous core strings. In a large bowl, combine the warm yuca mash with the grated cheese, eggs, sugar, salt, vanilla, and softened butter, mixing until a soft, slightly sticky dough forms.
3. While the yuca cools slightly, make the syrup: combine the piloncillo, water, cinnamon sticks, cloves, and orange peel in a medium saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar, then simmer uncovered for 12 to 15 minutes until lightly thickened. Stir in the vanilla and keep warm on low heat.
4. Heat the oil in a heavy pot or deep skillet to 340 to 350 degrees F, using a thermometer to maintain temperature. Scoop about 2 tablespoons of dough per fritter, roll between lightly oiled palms into a ball, then flatten slightly into a small disc or form a ring with your thumb.
5. Fry 3 to 4 fritters at a time without crowding, turning gently, for 3 to 4 minutes total until deeply golden and crisp on all sides. Transfer with a slotted spoon to a paper towel lined tray for just 30 seconds to absorb excess oil.
6. Using tongs, immediately transfer each hot fritter into the warm spiced syrup, turning to coat, and let it soak for 20 to 30 seconds per side so the syrup penetrates the surface. Lift out and arrange on a platter.
7. Repeat with remaining dough, keeping the syrup at a low simmer and adjusting the oil temperature between batches. Serve the fritters warm, drizzled with extra syrup from the pan.

Cook’s Notes

• Always remove the tough fibrous core from the yuca before mashing; it will not soften and creates unpleasant strings in the finished fritter.
• Test-fry one small fritter first to confirm the oil temperature and dough consistency before committing to a full batch.
• The fritters are best eaten within an hour of frying, while the outside is still crisp and the syrup soak is fresh.
• If using frozen yuca, thaw it fully, pat dry, and proceed as with fresh; do not substitute cassava flour, as the texture will be too dense.
• Keep the syrup at a bare simmer, not a rolling boil, while frying, so it stays concentrated and ready to absorb into each fresh batch.

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