Mexican Fritters

December 23, 2012

The colder it gets the more I seem to want comfort food. Been thinking of my grandmothers Mexican fritters and found this recipe that is pretty close. They are quite sugary however you can always sprinkle on the light side to make them less decadent.

Buñuelos {Mexican Fritters} (from the Muy Bueno Cookbook)

Makes about 20


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup milk
  • ¼ cup butter
  • 1 teaspoon vanilla
  • 2 beaten eggs
  • Canola or vegetable oil for frying

Sugar Coating

  • 1 cup sugar
  • 1 teaspoon cinnamon


In a mixing bowl combine flour, baking powder, salt, and cinnamon.

In a saucepan heat milk, butter, and vanilla and bring to a boil.

In a separate bowl, mix the eggs, then add the scrambled eggs to the warm milk mixture and whisk quickly.

Add the liquid mixture to dry ingredients and mix well.

Knead dough on lightly floured surface 2 to 3 minutes until smooth.

After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.

Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.

Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.

While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

Note: These are meant to be eaten right away, they turn soft after a day or so.

via Loveandcupcakesblog