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Mexican Fritters


Makes 16 fritters


Most Latin American countries have some variation of buñuelos, the deep-fried fritter that is popular around Christmas and New Year’s Day. This Mexican version is coated in cinnamon sugar and if desired, drizzled with an anise-spiced syrup.



3 cups flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

2 tablespoons lard, melted and cooled 

2 teaspoons MCCORMICK All Natural Pure Vanilla Extract

Vegetable oil, for frying



1 cup sugar

1 tablespoon MCCORMICK Ground Cinnamon



2 cups water

8 ounces piloncillo, (panela), coarsely chopped

1 teaspoon grated lime peel

1 teaspoon grated orange peel

2 MCCORMICK Cinnamon Sticks

2 teaspoons MCCORMICK Anise Seed



1.FOR THE FRITTERS, mix flour, sugar, baking powder, and salt in medium bowl. Set aside. In large bowl, mix milk, egg, lard, and vanilla, until well blended. Gradually, add flour mixture, stirring constantly to form a slightly sticky dough. Turn dough out onto lightly floured surface. Incorporate additional flour, a tablespoon flour at a time, until dough is no longer sticky. Divide dough into 16 equal pieces. Shape each into a ball. Place in bowl. Cover with plastic wrap. Let dough rest 30 minutes.

2.FOR THE CINNAMON SUGAR, in medium bowl, mix sugar and cinnamon. Set aside.

3.FOR THE ANISE SYRUP, in a heavy-bottomed 3-quart saucepan, mix water, piloncillo, lime peel, orange peel, cinnamon sticks, and anise seed. Cook on medium heat 5 minutes, stirring to dissolve piloncillo. Bring to boil on medium-high heat. Boil 20 minutes, or until syrup thinly coats a spoon. Strain and set aside at room temperature. (Anise Syrup can be made 3 to 4 days ahead. Cover and refrigerate. Rewarm before using.)

4.Roll each ball of dough into a 6-inch round on lightly floured surface. Stack dough rounds between wax paper or plastic wrap. Let stand 10 minutes.

5.Pour vegetable oil into heavy large skillet, or saucepan, to depth of 1 inch (about 2 cups oil). Heat oil on medium-high heat to 365°F to 370°F on deep-fry thermometer. Fry dough rounds, 1 at a time, for 2 minutes, or until golden and puffed, turning once using tongs. Drain on paper towels. Sprinkle each fritter with 1 tablespoon cinnamon sugar mixture. Serve with warm Anise Syrup, if desired.


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