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Catholic Recipe: Mexican Fritters


  • 4 cups sifted all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • Details

  • Yield: 3-4 dozen
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Mexico

Also Called: Bunelos


Sift dry ingredients into bowl. Combine eggs, milk; add to dry ingredients. Add butter; mix to non-sticky consistency, adding an additional 1-2 tablespoons milk if necessary. Place on floured board; knead until smooth. Divide dough into 18-24 pieces. Shape into balls. Cover with cloth; reserve 20 minutes. Then place on floured board. Press into rounds 4 inches in diameter. Set rounds aside for 5 minutes. Fry each round in deep fat or oil until light brown on each side. Place on absorbent paper. Sprinkle with sugar, cinnamon, honey. Yield, 3-4 dozen

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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