Cuban Buñuelos With Anise Syrup
For many Cubans, the Christmas season means that frying buñuelos for dessert is almost as important as serving roast pork for dinner. Buñuelos have roots in Spain, particularly a Spain once under Muslim rule, but the Cuban version, spiced with anise and shaped into figure eights, highlights the island’s abundance of root vegetables like yuca, boniato, malanga, ñame and calabaza. They can be found in many Latino grocery stores, and they give the buñuelos a pillowy, doughnutlike texture inside and crisp up when deep-fried. This recipe is adapted from “The Cuban Table: A Celebration of Food, Flavors and History” by Ana Sofía Peláez. Christina Morales
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