Gorgeous beetroot bunyuelos

Trara! I had promised this recipe to my cousin Astrud  ages ago – here it is! These bunyuelos are a fantastic nibble for a party, and they are all VEGAN. Serve it with Jane Honby´s spicy squash & apple chutney. I just ADORE the colours! (and the do taste great, too)

Beetroot bunyuelos

300g wheat flour
7g dried yeast
1 teaspoon salt
two smallish beetroot, cooked, peeled and shredded
lukewarm water
vegetable oil for frying

Mix the flour, the yeast and the salt. Mix in the shredded beetroot. Now add water and keep kneading until you obtain a smooth, fairly soft but springy dough. (sorry I promise I will come up with some more precise measurements for the amount of water). Leave to rest in a warm place for 45min or until the dough has doubled its size.

Now pour oil into a a deep pan – it should be 5cm high. Heat it until a small drop of dough sizzles away, then use your fingertips to make little pear-shaped bunyuelos from the dough, roughly the size of a walnut, and drop into the oil. Fry for about seven minutes, then take out with a slotted spoon and put onto a sheet of kitchen paper. Fry in batches until all the dough is used up. Serve warm with spicy squash and apple chutney. (see here for the recipe)


One Comment Add yours

  1. Oh my they sound delicious!

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