Buñelos Aga with Coconut Sauce

Ingredients

• 2 cups (300g) yuca, peeled and grated 2 cups (300g) yuca, peeled and grated
• 2 cups (300g) ripe plantains, peeled and grated 2 cups (300g) ripe plantains, peeled and grated
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the coconut sauce: For the coconut sauce:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the grated yuca, grated plantains, flour, baking powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat vegetable oil in a deep pot or skillet over medium heat.
3. 3.
   Take small portions of the mixture and shape them into small balls or patties.
4. 4.
   Carefully place the buñelos in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a small saucepan, combine the coconut milk, sugar, and vanilla extract. Heat over medium-low heat, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly.
6. 6.
   Serve the buñelos aga warm with the coconut sauce for dipping.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca thoroughly and remove any tough fibers before grating it. It's important to work quickly with the grated yuca to prevent it from oxidizing and turning brown.
• Plantains — Use ripe plantains for a sweeter flavor. If you can't find ripe plantains, you can use slightly green ones, but the fritters will be less sweet.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• To make the buñelos extra crispy, you can add a tablespoon of cornstarch to the batter.
• Serve the buñelos aga immediately after frying to enjoy them at their best texture.
• If you prefer a sweeter coconut sauce, you can add more sugar to taste.
• Experiment with different dipping sauces like chocolate or caramel for a fun twist.
• Leftover buñelos can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Buñelos Aga warm as a delightful snack or dessert. Arrange them on a platter and drizzle the coconut sauce over them. Garnish with shredded coconut or a sprinkle of powdered sugar for an extra touch of sweetness.

Presentation advice

For an eye-catching presentation, place the Buñelos Aga on a bed of banana leaves or a decorative plate. Serve the coconut sauce in a small bowl alongside the fritters. Add a sprig of fresh mint or a slice of lime as a garnish for a pop of color.