Buñuelos de Nicaragua

This recipe is traditionaly made around the holiday season, it compares to the Dutch "Oliebollen". It is a sweet, deepfried treat made from Yuca's (a cassave root) served with sugary topping called miel (honey) made from water, sugar and cinnamon.

Peel the yuca (note this is not easy, you need a sharp knife and a bit of persistence) then cut the yuca up in smal pieces and put them in the blender. Add the quarter cup of water and mix until it is a smooth mush, add the crumbled cheese and mix it in well.

Heat a pot with olive oil, while doing that put on a pot with the cups of water, sugar and cinnamon stick in it. Make sure it is kept just below boiling point.

When the oil is heated take two spoons to shape a little bit of the dough into a ball every time. Deepfrie them until golden brown. Let them drip of and serve while still hot with the sirup over it, enjoy!

Ready In: 50 min.


  • 1 big yuca (cassave root)
  • Salty cheese (feta would do)
  • 1/4 cup of water for the dough
  • 1 Cinnamon stick
  • 1.5 cups of sugar
  • 3 cups of water
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