About this Recipe
Recipe by: Pedro Hernández
Photos by: e martin
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 12 eight-inch flour tortillas (cut into 1 inch wide strips)
- Vegetable oil (for frying)
- Serve with vanilla soy ice cream
Combine the sugar, cinnamon, and nutmeg in a large plastic bag or bowl. Mix well and set aside.
Cut tortillas into 1-inch-wide strips.
In a large frying pan, prepare your frying oil by heating up 1-inch-deep cooking oil. If using a deep fryer, set it to 375°F.
Prepare a station nearby with layered paper towels where the buñuelos will drain any excess oil after they’re removed from the frying oil.
Test fry a few of the tortilla strips first in hot oil. Turn each strip once and fry until both sides are golden brown. Approximately 2 minutes.
Remove the golden strips from the oil and place on paper towels.
Continue to fry the remaining strips (a few at a time), flipping each strip once and placing them on the paper towels.
While the strips are still warm, place a few strips at a time in sugar mixture in bag/bowl.
Shake or stir gently to coat.
Store buñuelos in an airtight container. Delicious as is or served with vegan vanilla ice cream.