bunuelos with sweet syrup Recipe

Bunuelos (Fritters) with Sweet Syrup (San Salvador)1 cup all-purpose flour1 teaspoon baking powderPinch salt1 cup water1/4 pound butter3 eggsVegetable oil for deep-fryingSweet SyrupStir together the flour, baking powder and salt.Combine the water and butter in a heavy-bottomed saucepan and bring to a boil. Remove from heat and, using a wooden spoon, beat in the flour mixture. Add the eggs, 1 at a time, beating only enough to incorporate them into the batter.Heat oil in a deep skillet over medium-high heat. The oil is hot enough when a bread cube put into the oil sizzles and turns brown.Shape the batter into balls about 1 1/2 inches in diameter. Carefully slip them into the oil, being careful not to crowd the pan (work in batches, if necessary). Using a wooden spoon, keep moving the bunuelos around so they will puff up and brown evenly. When golden brown, remove them to a plate lined with paper towels.Serve as soon as possible with Sweet Syrup.Yields about 24 bunuelos.Per bunuelo: 70 calories, 1 g protein, 4 g carbohydrate, 5 g fat (3 g saturated), 37 mg cholesterol, 54 mg sodium, 0 g fiberSweet Syrup6 pieces piloncillo (see note)2 cups water3 cinnamon sticks1/2 cup brown sugarCombine all ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer for 25 minutes, until the mixture is reduced to a light syrup.Yields enough syrup for 24 fritters (bunuelos).NOTE: Piloncillo is rock sugar. It is called dulce de atado in some Central American markets.Per recipe: 560 calories, g protein, 142 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber

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