Mexican Fritters (Buñuelos Mexicanos)

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Mexican Fritters (Buñuelos Mexicanos)

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3 cups Flour
1 tablespoon Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Milk
1 egg
2 tablespoons lard melted and cooled
2 teaspoons McCormick® Pure Vanilla Extract
Vegetable Oil for frying
1 cup Sugar
1 tablespoon McCormick® Cinnamon ground
2 cups Water
8 ounces piloncillo (panela), coarsely chopped
1 teaspoon grated lime peel
1 teaspoon grated orange peel
2 McCormick® Cinnamon Sticks
2 teaspoons McCormick® Anise Seed
  • Medium




How to Make Mexican Fritters :

  1. Mix the flour, sugar, baking powder, and salt in medium bowl. Set aside.
  2. Mix the milk, egg, lard, and vanilla in large bowl until well blended.
  3. Gradually add the flour mixture, stirring constantly to form a slightly sticky dough.
  4. Turn the dough out onto a lightly floured surface.
  5. Incorporate additional flour, a tablespoon at a time, until the dough is no longer sticky.
  6. Divide the dough into 16 equal pieces. Shape each into a ball. Place in a bowl.
  7. Cover with plastic wrap.
  8. Let the dough rest for 30 minutes.
  9. Meanwhile, for the cinnamon sugar, mix the sugar and cinnamon in a medium bowl. Set aside.
  10. For the anise syrup, mix water, piloncillo, lime peel, orange peel, cinnamon sticks, and anise seed in heavy-bottomed 3-quart saucepan.
  11. Cook on medium heat for 5 minutes, stirring to dissolve the piloncillo.
  12. Bring to a boil on a medium-high heat. Boil for 20 minutes or until the syrup thinly coats a spoon.
  13. Strain and set aside at room temperature. (Anise syrup can be made 3 to 4 days ahead. Cover and refrigerate. Rewarm before using.)
  14. Roll each ball of dough into a 6-inch round on a lightly floured surface.
  15. Stack the dough rounds between wax paper or plastic wrap. Let stand 10 minutes.
  16. Pour vegetable oil into heavy large skillet or saucepan to depth of 1 inch (about 2 cups oil).
  17. Heat the oil on a medium-high heat to 365-370° F, use a deep-fry thermometer.
  18. Fry the dough rounds, 1 at a time, for 2 minutes or until golden and puffed up, turning once using tongs.
  19. Drain on paper towels.
  20. Sprinkle each fritter with 1 tablespoon of the cinnamon sugar mixture.
  21. Serve with warm anise syrup, if desired.

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