This is a typical spanish snack favorite. You can make this using potato or even sweet potato! One tip though: I always found my boñuelos softer and sponge-like in texture (inside) and crisper (outside) when I prepare the batter hours ahead before finally using it. It is also great to use those left-over boiled potatoes!
2 medium-sized eggs
250 grams all-purpose flour
100 grams boiled and mashed sweet potato or potato
12.5 grams yeast
25 grams milk
50 grams white sugar
50 grams olive oil
In a bowl, mix the flour and yeast. You might need to do this with your hands especially if your yeast comes in a block (like mine). Set aside.
In a different bowl, beat the eggs. Add the mashed potato and milk. Gradually add the flour. Cover the bowl with a cling wrap. Chill in the fridge until you’ll need it.
Take the bowl out of the fridge at least 30 minutes before using it.
Heat oil in a pan at medium low heat. Using a spoon, scoop the batter and carefully drop it to the pan to fry. You will find it useful to push the batter into the oil using another spoon. Fry until golden brown. Take it out of the pan and place it on a paper napkin-lined plate.
Roll the boñuelos into a plate of white sugar. Scoop it out and tap excess sugar. You can also add powdered cinnamon or toasted sesame seeds to the sugar, if desired.
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