Zutaten für Potato Bunuelos
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Zubereitung von Potato Bunuelos
- Peel 1 lb. of potatoes and cut them into quarters.
- Place the potato quarters in a medium saucepan. Add 1 teaspoon of salt and enough water to cover. Bring to a simmer, then cover and cook for 15-20 minutes, or until the potatoes are tender but not falling apart.
- Drain the potatoes thoroughly in a colander. Return them to the saucepan and shake vigorously over medium heat for a few minutes to dry them completely. This step is crucial for crispy bunuelos!
- Using a potato ricer or a food mill, carefully press the potatoes through a fine sieve or mash them very finely with a wooden spoon. Ensure there are no lumps.
- In a bowl, whisk together the mashed potatoes, 1 large egg and 2 tablespoons of melted unsalted butter. Mix until well combined.
- Heat about 2 cups of vegetable oil in a deep, heavy-bottomed pan or deep fryer to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.
- Using a teaspoon or a small ice cream scoop, carefully drop spoonfuls of the potato mixture into the hot oil. Fry in batches to avoid overcrowding, making sure not to overcrowd the pan.
- Fry the bunuelos for 2-3 minutes on each side, until they are golden brown and crispy.
- Remove the bunuelos with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve the Potato Bunuelos immediately while they are hot and crispy. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
11g
Carbs
16g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy 5 Ingredients Or Less Appetizers Side Dishes Potatoes Vegetables Spanish Easy European Kid Friendly Low Fat Dietary Gluten Free Low Saturated Fat Low Calorie Free Of Something Low In Something 3 Steps Or Less
