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Buñuelos (Mexican fritters)
Brought to you by: Daniel A., Julian Middle School
U.S. to Metric and Metric to U.S.
5 pounds flour
one dozen eggs
1 1/2 teaspoons baking powder
1 teaspoon salt
sugar and cinnamon mixture
Mix all ingredients into a bowl until completely blended. When done mixing you should be able to roll the ingredients into a dough ball with your bare hands. If you cannot, let it sit for awhile. Once in a dough ball, leave it in the bowl and wait for it to begin to rise.
It will take about an hour and a half to rise. Once it does, roll into dough ball again and tear little pieces off the ball until the big dough ball has been divided into a bunch of little meatball sized balls.
Lay them on a clean table and roll all of them out flat with a rolling pin.
Pour oil into a frying pan and heat until the oil starts to bubble a little, then place only one Buñuelos in the frying pan.
Press on the Buñuelos with a spatula to stop it from bubbling and do this until it's golden brown. Takes one to two minutes.
Drain on paper towels. Once drained, sprinkle with sugar and cinnamon on both sides and it's ready to eat!
Repeat for every single Buñuelos.
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