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Salvadorian Banana Fritters

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 servings, 2 fritters per serving


Original reipce makes 2 dozen Change Servings

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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.

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.

Nutrition Facts

Amount Per Serving
Servings: 6 servings, 2 fritters per serving
Calories 300
Calories from Fat 90
%Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 50g 17%
Dietary Fiber 2g 7%
Sugars 29g
Protein 3g
Vitamin A 2%
Vitamin C 6%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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