Buñelos Månglo with Coconut Sauce

Ingredients

• 2 cups (300g) yucca, peeled and grated 2 cups (300g) yucca, peeled and grated
• 2 ripe plantains, peeled and mashed 2 ripe plantains, peeled and mashed
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) 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
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 38g, 15g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the grated yucca, mashed plantains, flour, baking powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat vegetable oil in a deep pan or skillet over medium heat.
3. 3.
   Take small portions of the batter 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, lime juice, and vanilla extract. Heat over medium heat, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly.
6. 6.
   Serve the buñelos warm with the coconut sauce drizzled over the top.

Treat your ingredients with care...

• Yucca — Make sure to peel the yucca thoroughly and grate it finely for the best texture in the fritters.
• Ripe plantains — Use fully ripe plantains for a sweeter flavor and easier mashing.

Tips & Tricks

• For an extra touch of sweetness, sprinkle powdered sugar over the buñelos before serving.
• You can add a pinch of cinnamon to the coconut sauce for a warm and aromatic flavor.
• Serve the buñelos warm for the best taste and texture.
• If you prefer a lighter version, you can bake the buñelos in the oven instead of frying them.
• Experiment with different dipping sauces like chocolate or caramel for a fun twist.

Serving advice

Serve the Buñelos Månglo as a delightful appetizer or a sweet treat after a meal. Arrange them on a platter and drizzle the coconut sauce generously over the fritters. Garnish with fresh mint leaves or a sprinkle of cinnamon for an extra touch of elegance.

Presentation advice

Arrange the golden-brown buñelos on a vibrant serving platter, allowing the crispy exterior to shine. Place a small bowl of the creamy coconut sauce in the center for dipping. Add a few lime wedges and a sprinkle of shredded coconut for a tropical touch. Serve with colorful cocktail napkins for a festive presentation.