Crispy Buñuelos Recipe: Sweet Vegan Fritters for Every Festivity
Discover this easy buñuelos recipe for crispy, sweet vegan fritters, perfect for any joyful occasion.
Equipment
- Mixing bowl
- Rolling pin or tortilla press
- - Large pot
- - Thermometer
- - Paper towels
Ingredients
Dough Ingredients
- 2 cups All-purpose flour Substitution: Can use a 1:1 gluten-free flour blend.
- 1 tbsp Baking powder Ensure it’s fresh.
- 1 tsp Salt Omit if desired.
- 1/4 cup Refined coconut oil (melted) Substitution: Can use avocado, sunflower, or grapeseed oil.
- 3/4 cup Warm water Ensure water is warm but not hot.
Frying Ingredients
- 1-2 cups Neutral vegetable oil Options include canola, peanut, or corn oil.
Coating Ingredients
- 1/2 cup Cane sugar Substitution: Use unrefined cane sugar for a healthier option.
- 1 tbsp Cinnamon Optional; can be omitted.
Instructions
Dough Preparation
- Sift the all-purpose flour and baking powder into a mixing bowl. Whisk in the salt, then mix in the melted coconut oil and warm water until a soft, pliable dough forms.
- Transfer the dough onto a floured surface. Knead it for about 10-15 minutes until it's smooth and elastic.
- Divide the kneaded dough into 8 equal pieces. Roll each piece into a ball, flatten slightly, and cover with a damp towel. Let it rest for 30 minutes.
Frying Process
- Take each ball and roll it out thinly until almost transparent. Use a tortilla press or rolling pin.
- In a large pot, heat 1-2 inches of neutral vegetable oil to between 350-375°F.
- Carefully place each rolled buñuelo in the hot oil, frying for about 30-45 seconds per side until golden brown.
- Once fried, transfer the buñuelos to a paper towel-lined plate and sprinkle generously with a sweet cinnamon-sugar mix.
Notes
Serve with a drizzle of agave syrup or a scoop of vegan ice cream for an indulgent treat. Store leftovers in an airtight container at room temperature for 3-4 days.