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Breads

Breakfast Fritters (Buñuelos)

Breakfast Fritters (Buñuelos)   recipe
photo by:kraft
time
prep:
10 min
total:
25 min
servings
total:
6 servings, 1 fritter each
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What You Need

1/4
cup  sugar, divided
1/2
tsp.  ground cinnamon
2
 eggs
1
cup   super-fine cornmeal
1/2
cup  BAKER'S ANGEL FLAKE Coconut
1
tsp.  CALUMET Baking Powder
1
cup  oil, for frying

Make It

MIX 2 Tbsp. of the sugar and the cinnamon; set aside. Place eggs, cornmeal, coconut, remaining 2 Tbsp. sugar and the baking powder in medium bowl; mix with hands until mixture is well blended and forms soft dough.

SHAPE 1/4-cup portions of dough into 2-inch rounds with moistened hands. Poke hole in center of each with end of wooden spoon or finger.

HEAT oil in deep skillet on medium-high heat. Add the fritters, one at a time, to hot oil. Fry 3 min. or until golden brown on both sides, turning over once. Remove from oil with slotted spoon. Immediately add to sugar mixture; turn over to evenly coat both sides. Serve warm.

Kraft Kitchens Tips

Special Extra
Mix 1 cup firmly packed dark brown sugar and 1/2 cup water in small saucepan; cook on medium heat 5 min. or until sugar is dissolved, stirring occasionally. Stir in 1/2 tsp. vanilla. Drizzle over fritters just before serving.
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