Nannsi, here they are!
This are a Guatemalan version, however, still pretty darn GREAT
- 1 cup water
- 1 tsp de anise
- 1 cup all purpose flour
- 4 eggs
- 3 cups vegetable oil
Boil water and anise, strain and measure 1 cup of it.
Bring to a boil and add all the flour at once. Mix with a wooden spoon to form a paste.
Remove from heat and add eggs, one by one. Mix with electric mixer, until you get a smooth batter (no lumps).
Heat oil in a deep pot. When hot (but not boiling), drop Ping-Pong ball size of batter in, with a spoon (2 or 3 at at a time, at the most) and let them get big and golden brown.
Remove them from oil and let them sit on a paper towel to drain excess oil from them.
*You can replace anise for camomile fruits. When boiling the water at the beginning, add 3 or 4 camomile fruits, pealed and seeded, then remove and proceed and indicated.
For the syrup
2 cups water
1 cup sugar
1 Tbs anise (5 camomile fruits, in this case (5 manzanillas), pealed and seeded)
Cinnamon to taste.
Heat everything together until sugar has melted and formed a light syrup. * If you are making them with camomile, remove camomile fruit.
Serve warm as topping, over warm buñuelos.