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Known as "buñuelos" in much of Latin America, El Salvador calls these traditional Easter fritters "nuégados" and they're almost always accompanied by a toasted corn drink called "chilate." This version of nuégados is made with ripe bananas; they're delicious on their own or with homemade Salvadorian syrup drizzled over top.
Recipe created by Tracy Lopez, author of the blog Latinaish.
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Original reipce makes 2 dozen Change Servings
FOR SALVADORIAN SYRUP:
COMBINE panela, water, cloves, cinnamon and nutmeg in a medium pan. Bring to a boil over medium-high heat, stirring occasionally. The panela will melt and break up on its own. Boil for a few minutes, stirring as necessary to keep from boiling over.
REDUCE heat to low; cook for a few more minutes until liquid thickens slightly. Remove from heat; cool slightly.
COMBINE flour and bananas in a medium bowl. Use a fork or hands to mash the bananas and combine thoroughly with flour. Add evaporated milk, vanilla extract, and salt. Stir to combine.
HEAT oil in large pot over medium-high heat to 365° F.
DROP rounded tablespoons of dough into oil. Only cook a few at a time so they aren’t crowded. Use metal tongs to carefully and continuously splash oil over each fritter. Turn each fritter as it becomes golden brown.
REMOVE each fritter to drain on a paper towel-lined plate when golden brown on both sides.
SERVE warm sprinkled with powdered sugar and with syrup.
Cook’s Tip: Refrigerate any unused syrup in a jar with a tight-fitting lid.
|Calories from Fat||90|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 50g||17%|
|Dietary Fiber 2g||7%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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