If you like cinnamony donuts, chances are excellent you'll like these Breakfast Fritters, also known as Buñuelos.
What You Need
Original recipe yields 6 servings
1/4 cup sugar, divided
1/2 tsp. ground cinnamon
2 egg s
1 cup super-fine cornmeal
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 tsp. CALUMET Baking Powder
1 cup oil, for frying
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Let's Make It
Mix 2 Tbsp. of the sugar and the cinnamon; set aside. Place eggs, cornmeal, coconut, remaining 2 Tbsp. sugar and the baking powder in medium bowl; mix with hands until mixture is well blended and forms soft dough.
Shape 1/4-cup portions of dough into 2-inch rounds with moistened hands. Poke hole in center of each with end of wooden spoon or finger.
Heat oil in deep skillet on medium-high heat. Add the fritters, one at a time, to hot oil. Fry 3 min. or until golden brown on both sides, turning over once. Remove from oil with slotted spoon. Immediately add to sugar mixture; turn over to evenly coat both sides. Serve warm.
Mix 1 cup firmly packed dark brown sugar and 1/2 cup water in small saucepan; cook on medium heat 5 min. or until sugar is dissolved, stirring occasionally. Stir in 1/2 tsp. vanilla. Drizzle over fritters just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 fritter each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.