Bunuelos Criollos

• 1 pound yuca, peeled, large dice
• 1/2 pound boniato, peeled, large dice
• 1/2 pound malanga, peeled, large dice
• 1/4 pound calabaza, peeled, large dice
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon star anise, ground
• 1/2 cup to 1 1/2 cups all purpose flour
• 1/2 cup canola oil for frying
• Canela Syrup, recipe follows
• 2 cups sugar
• 4 cups water
• 3 sticks cinnamon
• 3 pieces star anise
• 1 lemon, zested

1. Boil all the vegetables until soft.
2. Drain and press through a food mill into a food mixer bowl, cool to room temperature.
3. With the paddle attachment, incorporate the eggs, salt and anise.
4. Stir while adding enough flour to create a dough that can be molded.
5. Roll dough into a rod and divide into 6-inch pieces.
6. Form figure eights from the pieces, and deep fry until golden brown.
7. Serve drizzled with Canela Syrup.
8. Combine all the ingredients for the syrup in a sauce pan.
9. Bring to a boil.
10. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.

boniato, malanga, calabaza, eggs, salt, star anise, flour, canola oil, syrup, sugar, water, cinnamon, anise, lemon

Taken from www.foodnetwork.com/recipes/bunuelos-criollos-recipe.html (may not work)