Sticky-Sweet Fritter Balls Mexican Recipe

Sticky-Sweet Fritter Balls Mexican Recipe

Ingredients

Recipe for: Mueganos

Serves 6

• 1 pound piloncillo, finely chopped, or 2 cups firmly packed dark brown sugar
• 2 cups water
• 2 tablespoons white vinegar
• 3½ tablespoons unsalted butter, at room temperature
• 1 tablespoon sugar
• 2 cups all-purpose flour, plus a little extra for rolling
• pinch of salt
• 4 cups canola or other neutral-flavored oil

Method

1. Combine the piloncillo, water, and vinegar in a saucepan and bring to a boil over high heat
2. Lower the heat and continue cooking until the piloncillo has dissolved and the mixture reaches a honey-like consistency
3. Set aside
4. Cream together the butter and sugar with an electric mixer or in a bowl with a wooden spoon
5. In a separate bowl, combine the flour and salt, then add to the butter mixture gradually and beat until a uniform dough is formed
6. Cover with plastic wrap and let rest for 10 minutes at room temperature
7. Meanwhile, heat the oil in a heavy, deep pan over medium heat to 375°F
8. Turn the dough out onto a lightly floured surface and roll out into a square or rectangle about ? inch thick
9. Cut into 1-inch squares
10. Fry the dough in batches until lightly golden, 3 to 5 minutes
11. Transfer with a slotted spoon to a paper bag or paper towel to drain
12. Repeat until all the dough is fried
13. Put the drained fried dough in the syrup and stir well to coat all the squares
14. Once coated, take them out with a slotted spoon or spider and place 6 to 8 mounds on a wire rack
15. Carefully press together with your hands to form balls (this can be a sticky situation, so you may want to wear gloves)
16. Allow the mueganos to set for 5 minutes before serving

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