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1
Boil the Yuca Until Tender
25 Mins
Boiling water, about 100°C (212°F)
Put the peeled yuca chunks in a pot, cover with cold water and a pinch of salt, and bring to a boil over high heat. Lower the heat and simmer for 20 to 25 minutes until a fork slides through the thickest piece with no resistance. Drain in a colander and leave for 5 minutes so the steam escapes and the surface dries.
Undercooked yuca stays fibrous and will not mash smooth — if the fork meets resistance, give it another 5 minutes.
Done when: Fork-tender all the way through, steaming and dry on the surface.
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2
Make the Panela Syrup
20 Mins
Simmering, about 100°C (212°F)
While the yuca boils, combine the grated panela, water, cinnamon stick, cloves and orange peel in a small saucepan. Bring to a gentle boil over medium heat, stirring until the panela dissolves, then lower the heat and simmer for 15 to 20 minutes until the syrup thickens enough to coat the back of a spoon. Strain out the cinnamon, cloves and peel and keep the syrup warm.
Do not let the syrup boil hard — it can catch and turn bitter. A lazy simmer is enough, and it thickens more as it cools.
Done when: Syrup coats the back of a spoon and drips in a slow ribbon.
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3
Mix the Yuca Dough
10 Mins
Room temperature, about 20–22°C (68–72°F)
Mash the warm yuca in a large bowl until smooth, then add the crumbled queso fresco, the beaten eggs, the softened butter, the cornstarch, the sugar, the baking powder and the salt. Mix with your hands until the dough is even and holds together when squeezed — soft and a little sticky, but shapeable.
Mix while the yuca is still warm and the cheese melts in; cold yuca makes a stiff dough that cracks when you shape it.
Done when: A soft, even dough that holds a ball without cracking at the edges.
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4
Shape the Fritters
10 Mins
Room temperature, about 20–22°C (68–72°F)
Wet your hands lightly, then roll the dough into about 20 balls the size of a walnut, roughly 4 cm across. Set them on a tray lined with baking paper, leaving a little space between them.
Keep the balls even in size so they fry at the same speed — a big ball next to a small one means one raw centre and one burnt outside.
Done when: About 20 smooth, even balls, all roughly the same size.
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5
Fry Until Golden
12 Mins
Oil at 175–190°C (350–375°F)
Heat the oil in a deep pot to 175–190°C (350–375°F). Fry 4 or 5 fritters at a time for 2 to 3 minutes, turning them once, until deep golden and crisp all over. Lift out with a slotted spoon and drain on paper towels. Let the oil come back to temperature between batches.
Oil that is too cool makes greasy fritters; oil that is too hot burns them before the cheese inside melts. A thermometer takes the guesswork out.
Done when: Deep golden, crisp outside, soft and cheesy inside.
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6
Serve with Warm Syrup
5 Mins
Serve warm, about 60°C (140°F)
Pile the warm fritters on a plate and drizzle generously with the warm panela syrup, or serve the syrup in a small jug at the table so everyone pours their own. Eat them warm, while the outside is still crisp and the syrup is still runny.
Fritters go soft as they cool, so fry the last batch just as everyone sits down.
Done when: Warm, crisp fritters, glossy with syrup.
auto_awesome Finishing Touches & Plating
Serve the bunuelos ecuatorianos warm and crisp, drizzled with the spiced panela syrup — soft yuca and melted cheese inside a golden crust, made for Christmas tables and cold December evenings.
Ecuador
30m
