Those Mexican buñuelos de viento are super crispy, light, and perfect to gift during the holidays. Learn how to make these Mexican rosette fritters at home with this super easy recipe!
Mix flour, baking powder, sugar, and salt in a large mixing bowl.
Add eggs, water, melted butter, and vanilla extract. Mix to combine.
Add the milk while mixing to combine all ingredients together until you’ll have a runny and smooth batter with no lumps.
Heat about 1-inch of frying oil in a pan over medium heat.
Dip the rosette mold into the hot oil for half a minute to heat it up. Lift it and shake it a bit, then place it on the paper-lined plate to absorb excess oil.
Submerge the mold into the batter but do not allow the mixture to go over the mold, make sure is immersed just to the top border.
Lift the mold and quickly dip it into the hot oil. Keep it in the oil for about 10 seconds, then gently shake it so the fried buñuelo will release.
Repeat the steps to make 2 more buñuelos and fry them until nicely gold, flipping them once or twice.
Remove from the oil with a slotted spoon and place over a wire rack with the hollow side down.
Repeat the steps until you use all the batter.
Coat buñuelos with the sugar and cinnamon mixture or dust them with the confectioner’s sugar (read notes) and enjoy.
Notes
For nicely and evenly golden fritters, always keep an eye on the oil temperature. Too hot oil will burn the batter in seconds, too cold will make them absorb too much oil.
Use a flat container to place the batter, if you use a rounded bottom bowl it will be more complicated to dip the mold into the mixture.
Do not fully immerse the iron mold into the batter or it will create a seal as you dip it into the hot oil, making it almost impossible for the buñuelo to fall off.
To speed up the cooking, make sure you always place the mold back into the hot oil while finishing frying the bunuelos.
The sugar and cinnamon mixture sticks even if the fritters are slightly cold because of the oil. But, if you want to powder them with confectioner's sugar, make sure they're at room temperature or the sugar will melt.
Do the coating with care as the fritters are delicate and fragile.