Desserts and sweets

Sweet potato fritters

Sweet potato fritters

Info.

  • Easy
  • 120 minutes
  • For 10 people
  • 0.4 € / person
  • 388kcal per 100g.

How to make Menorca bunyols (sweet potato fritters). 

Fritters are perhaps one of the most traditional sweet recipes in the entire country.

Whether sweet or salty, in Todos los Santos or in Lent, they are always present in houses and patisseries. Today I bring you a new recipe, typical of Menorca (Balearic Islands), where they prepare them mainly on the feast of “All Saints” .

In this case they are sweet, and have the peculiarity that they are made with sweet potato. Although you can also use the potato as a substitute.

In the blog they also have their important place, and you can find the traditional cod fritters , the original apple fritters , the addictive chocolate fritters or the famous wind fritters .

Digging a bit into the history of the island, references to these fritters appear as early as the 19th century, where they were a gala dessert for any important dinner. Its preparation was even banned in times of scarcity of the precious oil, which was almost a prohibitive product for most households.

Balearic is a land that we love, that has left us indelible memories, so any recipe from this land makes us relive good times.

It is not that it has many typical recipes, but it does have some very special ones, such as Coca Llanda , mussels with Trampó or Menorcan bream .

I hope you cheer up with any of these recipes, and especially these fritters, a simple, cheap and of course, delicious dessert.

Preparation of the dough of the Bunyols of Menorca

  1. We start by putting the lard at room temperature, so that it takes on a soft texture. This way it will integrate much better when mixed with the rest of the ingredients.
  2. We peel the sweet potato, chop it and cook it, about 15/20 minutes, depending on the size. As in the case of potatoes, prick with a fork to check that they are tender. We remove and move to a large bowl.
  3. In a little cooking water (a quarter of a glass), we dissolve the baker’s yeast. It may seem like a lot (30 gr.), But it will be necessary later in the frying, so that the fritters come out spongy.
  4. Crush the sweet potato with the help of a fork. Now we add the lard (chopped), the eggs, and mix. We continue with the sugar, the sifted flour and the yeast.
  5. Mix everything well with a fork or metal rods, and then continue with your hands (sprinkled with flour). We will obtain a somewhat sticky, but manageable dough. If it is necessary to add a little flour, to be able to work with the dough in conditions.
  6. We ball, cover with a damp cloth and let stand for at least an hour. You have to double your volume.
  7. We sprinkle flour on the counter, also in the hands, and give it a few touches of kneading so that the dough takes consistency again. We are tearing small pieces and we give them the shape of donuts, medium size. Think that later they will grow when frying.

Frying. Preparation of the Bunyols of Menorca

  1. In a frying pan or saucepan, put sunflower oil to heat. We fry the fritters being very careful not to burn them.
  2. We turn around when we see that the donut is golden, carefully with a fork or kitchen tongs.
  3. It is important because after all the work we do not want them to pass us or stay raw inside. The oil that we have in the pan we put it over medium high heat without it getting to smoke.
  4. We fry in batches of no more than 2-3 fritters, so that the oil does not get too cold. You will see how the fritters are swelling in the oil. When they are golden brown on both sides. We place them on absorbent kitchen paper to remove excess oil.
  5. We let it warm and we can eat them warm or cold, as you prefer.
  6. Once cold, sprinkle with icing sugar or powdered sugar.
  7. In Menorca it is typical to accompany them with Arrope, a substitute for honey, which is obtained from the process of reducing grape must. It can be obtained in a specialized store or in a large commercial area, and it will surely be syrup of honey or pumpkin.
  8. Another good option is to accompany them with honey or liquid chocolate. Either way they are very rich, with a fluffy and soft dough.

I hope you like them, and that you try to prepare them at any time of the year, not only at Easter or All Saints.

Take advantage of all the variety of Easter desserts  that we have on the blog. If you still do not have it clear, I leave you a step by step in photos of this recipe for sweet potato fritters . Do not miss any detail.

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