Buñuelos de Yuca y Queso (Yuca and Cheese Fritters)

These golden, crusty, cheesy fritters are served with a warm cinnamon- and clove-scented syrup.

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated March 14, 2024
Closeup of Buñuelos de Yuca y Queso (Yuca and Cheese Fritters), fresh from the fryer.

Serious Eats / María del Mar Cuadra

Why It Works

  • Cooking the fritters in small batches keeps the frying oil temperature relatively stable, ensuring crisp, golden brown buñuelos.
  • The salty cheese in the fritters pairs nicely with the spiced syrup, resulting in a rich, savory-sweet treat that's perfect for serving as a midday treat or as dessert.

Yuca, also known as cassava or manioc, is a tropical shrub with an edible root that is fibrous and extremely starchy. It is a common ingredient in many Latin American countries. I grew up having it in multiple preparations, for example, boiled as part of chicken soup, steamed and topped with pork cracklings and a vinegary cabbage slaw ("chicharrón con yuca"), deep-fried in the manner of French fries, mashed in lieu of potatoes. It is, actually, as versatile as a potato, and often does act as a stand-in.

For the most part, yuca is used in savory preparations, but it does moonlight as a dessert ingredient. In Nicaragua, the yuca root's tough, brown skin is peeled off and the white interior finely shredded, then combined with queso duro, a firm, salty cheese. Eggs and baking powder are stirred in, and the mixture is deep-fried to make buñuelos (fritters). The golden, crusty, cheesy fritters are on the salty side, but always served warm with a dark mahogany-colored, cinnamon and clove-scented simple syrup at the end of lunch or dinner.

July 2011

Recipe Details

Buñuelos de Yuca y Queso (Yuca and Cheese Fritters)

Cook 45 mins
Active 60 mins
Total 45 mins
Serves 20 to 24 buñuelos

Ingredients

For the Buñuelos:

  • 8 cups vegetable oil

  • 1 1/2 pounds yuca root (see note)

  • 8 ounces queso duro or haloumi (see note), finely grated

  • 3 large eggs, beaten

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

For the Syrup:

  • 1/2 cup sugar

  • 1/3 cup packed dark brown sugar

  • 1/2 cup water

  • 1 cinnamon stick

  • 1 teaspoon whole cloves

Directions

  1. Adjust oven rack to middle position and preheat oven to 200°F (95°C). Heat oil in Dutch oven over medium-high heat until temperature registers 350°F or 175°C (oil should be about 1 1/2 inches deep). Line a large baking sheet with two layers of paper towels.

  2. Peel yuca with a standard peeler. Using the small holes of a box grater, grate yuca into a large bowl. Add cheese, eggs, baking powder, and salt and stir until thoroughly combined.

  3. Drop yuca mixture into oil by heaping tablespoonfuls—4 to 5 at a time—and fry until puffed and golden, 3 to 5 minutes. With a spider or slotted spoon, transfer buñuelos to prepared baking sheet and keep warm in oven. Repeat frying procedure with remaining yuca mixture, allowing oil to return to 350°F between batches.

  4. To make the syrup, combine sugar, dark brown sugar, water, cinnamon stick, and cloves in a small saucepan until sugars are completely dissolved. Bring to boil over medium-high heat, then, reduce heat to medium-low and simmer 5 minutes. Remove from heat and discard cinnamon and cloves.

  5. Serve buñuelos immediately with warm syrup.

Special Equipment

Leave-in probe thermometer, Dutch oven or large pot, vegetable peeler, box grater, spider skimmer or slotted spoon, baking sheet, small saucepan

Notes

This recipe requires yuca root, found in the produce section. Do not use frozen yuca. 

Queso duro (literally, "hard cheese") is a firm, crumbly, salty, cow's milk cheese eaten in several Latin American countries. Variations exist from country to country, but the overall characteristics of the cheese are the same. This cheese can be found in the specialty cheese or Latin American dairy section of many supermarkets. Should you not be able to find queso duro, substitute haloumi, a Cypriot cheese made with goat's and/or sheep's milk.

Read More

Nutrition Facts (per serving)
163 Calories
9g Fat
18g Carbs
3g Protein
×
Nutrition Facts
Servings: 20 to 24
Amount per serving
Calories 163
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 116mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 7g
Protein 3g
Vitamin C 6mg 29%
Calcium 71mg 5%
Iron 0mg 2%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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