1 hr 10 mins
– Peel the cassava; cut it lengthwise and then in smaller pieces. Place in a pot and cover with water. Cook for 30-45 minutes until the cassava is soft enough to make a puree with it. Note: This time will depend on how old the cassava is and on the size of the pieces.
– Once the cassava is cooked, drain the cooking water, and smash using a potato masher to form a puree. The cassava has some veins that can be removed by pulling them with your fingers, or you can use a strainer to remove any of these veins by pressing the puree with a wooden spoon. It is normal if you have some lumps of the cassava puree.
– Personally, I like the dough very smooth, so I pass all the dough through the strainer, pressing it with a wooden spoon, and then I set it aside to cool. (PREPARE THE SYRUP, INSTRUCTIONS BELOW)
– Once the cassava mixture has cooled, place it in a large bowl and stir in the egg, sugar, baking powder and salt. Mix and knead until you have a smooth dough. Place it in the fridge for at least one hour. It will be less sticky and easier to work with. Add a couple of tablespoons of flour if you need to while forming the dough.
– To form the buñuelos, dust your hands with flour and roll a small ball of dough, of about 1 ounce, between your hands. Place over a plastic or wax paper while you keep forming the rest of the dough into balls.
Heat one inch of oil in a large frying pan or cast iron pan over medium heat. About 320 degrees on a candy thermometer. Working in batches, place the buñuelos in the oil to cook. Turn occasionally, until cooked through and deep golden brown, about 6-8 minutes.