Potato Bunuelos
Elevate your dessert game with these irresistibly golden and fluffy Potato Buñuelos! This one-of-a-kind recipe puts a creative twist on the classic fried treat by incorporating creamy mashed Russet potatoes into the dough, resulting in a melt-in-your-mouth texture. Lightly spiced with cinnamon and sweetened with a dusting of powdered sugar, these crisp-on-the-outside, soft-on-the-inside delights are perfect for satisfying your sweet tooth. With a quick prep time of just 20 minutes and simple pantry ingredients, this dessert is both easy to make and uniquely delicious. Serve them warm straight from the fryer, and watch them disappear in no time! Perfect for holidays, gatherings, or whenever you crave a decadent, homemade treat.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Cinnamon powder
- 1 large Egg
- 0.25 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 cups Vegetable oil
- 0.25 cup Powdered sugar
- 0.25 teaspoon Ground cinnamon (optional for dusting)
Instructions
Peel and dice the potatoes into large chunks, then boil them in a pot of salted water until they are fork-tender, about 10-12 minutes. Drain and let them cool slightly.
Mash the cooked potatoes in a large bowl until smooth with no lumps. Allow them to cool completely before proceeding.
In a separate medium bowl, whisk together the flour, baking powder, granulated sugar, salt, and cinnamon powder.
Add the egg, milk, and vanilla extract to the mashed potatoes, and mix until well combined.
Gradually add the dry ingredients to the potato mixture, stirring to form a sticky dough. Do not overmix—it should be soft and slightly tacky.
Heat the vegetable oil in a deep skillet or heavy-bottomed pan over medium heat until it reaches 350°F (175°C). You can use a thermometer to monitor the temperature or test with a small piece of dough—it should sizzle and float to the top when ready.
Using a spoon or your hands (with lightly greased fingers), scoop small portions of dough (about 1 tablespoon each) and carefully drop them into the hot oil. Fry in batches to avoid overcrowding the pan.
Fry the buñuelos for 2-3 minutes per side, or until golden brown and crispy on the outside. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Once all the buñuelos are fried, dust them with powdered sugar and, optionally, a pinch of ground cinnamon while still warm.
Serve immediately and enjoy your crispy yet fluffy Potato Buñuelos!
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.1 g | 550% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 270.8 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 62.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2247 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
