Bunuelos

Directions

1. 1
   Put the yucca, malanga, and boniato into a large saucepan and cover with cold water.
2. 2
   Bring to a boil, then lower the heat and simmer until tender, about 30 minutes.
3. 3
   Meanwhile, put the sugar, cinnamon, and star anise into a medium saucepan and stir in 3 cups water until the sugar dissolves.
4. 4
   Set over medium low heat and simmer until syrupy and golden, about 40 minutes.
5. 5
   Remove from the heat and cool.
6. 6
   Transfer the yucca, malanga, and boniato and 1/2 cup of their cooking liquid to a large mixing bowl.
7. 7
   Mash with a potato masher or fork until smooth.
8. 8
   When the mixture has cooled, stir in the aniseed, salt, and eggs.
9. 9
   Using a wooden spoon, stir in the flour, adding more as necessary, until a moldable dough is formed.
10. 10
    Divide the dough in half, then roll each piece into a long snake, 1 inch in diameter.
11. 11
    Cut each snake into 7-inch lengths and form each piece into a figure eight, pinching the ends and center shut.
12. 12
    Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350F (a pinch of the dough sizzles, but not violently).
13. 13
    Gently drop the figure eights into the oil and fry, turning once, until golden brown, 5 to 10 minutes.
14. 14
    Work in batches, taking care not to crowd the fritters.
15. 15
    Drain on paper towels, drizzle with the syrup, and serve immediately.
16. 16
    Omit the spicy sugar syrup; sprinkle confectioners sugar or a mixture of 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon over the bunuelos.