Salvadoran Nuegados (Buñuelos)

Yields: 30 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 3 Mins Total Time: 33 Mins

Los nuegados de huevo acompañados con un chilate de masa de maiz con gengibre son una delicia Salvadoreña que ahora tu también podrás disfrutar porque los nuegados Salvadoreños son muy fácil de hacer.

Link para receta en Español.

Aqui te dejo con mi receta para nuegados:



0/8 Ingredients
Adjust Servings
    For the syrup
  • For the Nuegados


0/11 Instructions
    Para la miel
  • In a bowl over medium heat, place the piloncillo, water, and cinnamon and let the mixture come to a boil. Let it boil for a few minutes so that it becomes a little thick.
  • For the Nuegados
  • Heat water with margarine and a pinch of salt over medium heat.
  • Once the margarine has melted, you lower it to low heat and add the flour and start stirring quickly until you no longer see any lumps. It has to be a homogeneous paste.
  • Remove it from the heat and let it cool for approximately 8 minutes.
  • Mix in the 6 eggs, one at a time, beating well between the eggs.
  • Finally add the baking powder (it is not so necessary, it just makes the nuegados grow a little more)
  • To Fry
  • Heat oil in a saucepan over medium low heat (to reach 350F). Enough oil for the nuegados to float freely.
  • Grab the mixture with one hand and carefully drop a little bit into the hot oil.
  • Let them fry until golden brown. For approximately 2 to 3 minutes.
  • When they are done, put them on a plate and top them with syrup.
  • Enjoy them alone with honey or with a cup of hot unsweetened corn chilate.