Salvadoran Nuegados (Buñuelos)
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:
Servings: 30 yield(s)
Prep Time: 30 mins
Cook Time: 3 mins
Total Time: 33 mins
Ingredients
    For the syrup
  • 1 1/4 cup Panela or piloncillo (solid block of dark brown sugar)
  • 1/2 cup Water
  • 1 Cinnamon stick
    • For the Nuegados
  • 3/4 cup All purpose flour
  • 1 pinch Salt
  • 6 Eggs
  • 1/4 tsp Baking powder
  • 4 tbsp Butter or margarine
Instructions
    Para la miel
  1. 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.
    2. For the Nuegados
  2. Heat water with margarine and a pinch of salt over medium heat.
  3. 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.
  4. Remove it from the heat and let it cool for approximately 8 minutes.
  5. Mix in the 6 eggs, one at a time, beating well between the eggs.
  6. Finally add the baking powder (it is not so necessary, it just makes the nuegados grow a little more)
    7. To Fry
  7. Heat oil in a saucepan over medium low heat (to reach 350F). Enough oil for the nuegados to float freely.
  8. Grab the mixture with one hand and carefully drop a little bit into the hot oil.
  9. Let them fry until golden brown. For approximately 2 to 3 minutes.
  10. When they are done, put them on a plate and top them with syrup.
  11. Enjoy them alone with honey or with a cup of hot unsweetened corn chilate.