RFCJ RECIPE ARCHIVE
Posted by : Claudia Parras Dessert: Sephardic Fritters: Bunuelos - pareve
From Joan Nathan's "Jewish Cooking in America," bunuelos (a dessert fritter) are part of the medieval Spanish heritage of Sephardic Jews. Claudia Hawai'i ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PASSOVER BUNUELOS 1 cup matzo meal Dash salt 1-1/2 cups water 2 large eggs Vegetable oil Hard-boiled eggs Sugar Cinnamon Maple syrup Mix matzo meal, salt, water and eggs in bowl. Beat well. Place about 2 inches of oil for deep-frying in large skillet. Heat oil to 375 degrees. Drop batter by heaping tablespoons into oil. Fry over medium-low heat few minutes on each side. Drain. Serve with hard-boiled eggs, or sugar and cinnamon, or maple syrup to taste. Makes about 12 bunuelos. Each serving contains about: 63 calories; 30 mg sodium; 35 mg cholesterol; 2 grams fat; 15 grams carbohydrates; 2 grams protein; 0.04 grams fiber.
