Flourfor dusting the working area to form the buñuelos
Vegetable oil for fryingabout 1 ½ cups
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. If you turn the heat too high, the buñuelos will not cook evenly inside. Make sure to keep the heat on medium-high. Transfer the buñuelos to a plate covered with paper towels to drain any excess oil. Place already cooked buñuelos in a small baking tray in a warm oven while you finish cooking the rest of the dough.
Buñuelos de Yuca with syrup are better when served warm!
TO PREPARE THE SYRUP:
Place piloncillo, water, cinnamon, cloves, and anise seeds in a saucepan over a medium heat and cover. Let the piloncillo melt and form a syrup.
Let cool and pour in a small saucer, passing first through a strainer.
Pour over warm buñuelos de yuca right before serving.
It is better if you start this recipe early in the morning to allow time to cool the dough before frying, or better yet, place it in the refrigerator for at least one hour for easy handling when forming the buñuelos.