A buñuelo is a fried ball of dough, otherwise known as a Mexican Fritter. Traditionally covered in cinnamon sugar, this buñuelo recipe is drizzled with homemade white chocolate sauce and a mixed berry compote, made from strawberries, blueberries, and raspberries.
This recipe is courtesy of Chef Lorena Garcia.
Ingredients
Buñuelos:
- 3/4 cup flour
- 2 teaspoons baking powder
- Zest of 1 lemon
- 1/4 teaspoon salt
- 1 cup ricotta
- 2 eggbeaters
- 1 1/2 teaspoons vanilla
- 3 tablespoons sugar
- Vegetable oil for deep-frying
White Chocolate Sauce:
- 1 bar white chocolate
- 1 can condensed milk
- 1/2 can evaporated milk
- 1 tablespoon vanilla
Berry Compote:
- 1 pint strawberries
- 1 pint blueberries
- 1 pint raspberries
- 1 lemon, juiced
- 3 tablespoons honey
Preparation
For the Buñuelos:
- 1 Combine the dry ingredients in one bowl. Combine the wet ingredients in another. In a heavy pot place enough oil that covers (4” from the bottom) for deep-frying and heat until it reaches 325 degrees.
- 2 Scoop out dough with a spoon and drop into the 325-degree oil and fry until golden brown. Cook only 3-4 at a time, to not drop the temperature. Fry the dough at 325 degrees until golden brown.
- 3 Take out the bunelos when they are done and place them on a paper towel to drain the excess oil.
- 4 On a plate spread 1 tablespoon of the white chocolate sauce and berry sauce place the fried bunuelo right on top.
For the White Chocolate Sauce:
- 1 Place all ingredients in a heavy saucepan, at mid-low heat, until everything is melted and combined. Keep warm until ready to use.
For the Berry Compote:
- 1 Combine all ingredients in a blow and let sit for 20 minutes. Blend and refrigerate.
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