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6 Serves
105 Mins
In a large mixing bowl, combine the flour, milk, and eggs to form a smooth, thin batter.
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EgyptianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
58 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
19 g / 50 gSaturated Fat
1 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Let the batter rest for 30 minutes to allow the gluten to relax, ensuring a lighter texture.
Heat the vegetable oil in a deep-frying pot to 190°C, monitoring with a thermometer.
Dip a buñuelo mold into the hot oil, then into the batter, and back into the oil to fry until the fritter releases and turns golden brown.
Remove the buñuelos with a slotted spoon, drain on paper towels, and toss immediately in a mixture of sugar and cinnamon.
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Greek