Bunuelos (Fritters) with Sweet
Syrup (San Salvador)



  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 cup water
  • 1/4 pound butter
  • 3 eggs
  • Vegetable oil for deep-frying

Sweet Syrup

  • 6 pieces piloncillo*
  • 2 cups water
  • 3 cinnamon sticks
  • 1/2 cup brown sugar


  1. Stir together the flour, baking powder and salt.
  2. Combine the water and butter in a heavy-bottomed saucepan and bring to a boil.
  3. Remove from heat and, using a wooden spoon, beat in the flour mixture.
  4. Add the eggs, 1 at a time, beating only enough to incorporate them into the batter.
  5. Heat oil in a deep skillet over medium-high heat. The oil is hot enough when a bread cube put into the oil sizzles and turns brown.
  6. Shape the batter into balls about 1 1/2 inches in diameter. Carefully slip them into the oil, being careful not to crowd the pan (work in batches, if necessary). Using a wooden spoon, keep moving the bunuelos around so they will puff up and brown evenly. When golden brown, remove them to a plate lined with paper towels.
  7. Serve as soon as possible with Sweet Syrup.
  8. Sweet Syrup: Combine all ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer for 25 minutes, until the mixture is reduced to a light syrup.

Yield: about 24 bunuelos; enough syrup for about 24 bunuelos

* Piloncillo is rock sugar. It is called dulce de atado in some Central American markets.

Per bunuelo: 70 calories, 1 g protein, 4 g carbohydrate, 5 g fat (3 g saturated), 37 mg cholesterol, 54 mg sodium, 0 g fiber

Per recipe: 560 calories, g protein, 142 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!