Salvadoran Nuegados (Buñuelos)

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

The egg nuegados accompanied with a corn  chilate (hot drink made with corn masa, ginger, and allspice) is a Salvadoran delicacy that now you can also enjoy because the Salvadoran nuegados are very easy to make.

Link para receta en Español.

Here I leave you with my recipe for nuegados:

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Ingredients

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

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.
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