Buñelos Aga

Name: Buñelos Aga
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: United States
Ingredients: 300 g (2½ cups) all-purpose flour; 15 g (1 tbsp) baking powder; 5 g (1 tsp) ground cinnamon; 3 g (¾ tsp) anise seed; 2 g (½ tsp) fine salt; 75 g (⅓ cup) granulated sugar; 240 ml (1 cup) whole milk; 2 whole (2 large) eggs; 30 ml (2 tbsp) unsalted butter; 5 ml (1 tsp) vanilla extract; 200 g (7 oz (about 2 small)) ripe banana; 10 g (2 tsp) ground cinnamon; 750 ml (3 cups) neutral frying oil

★ 4.5

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

From the United States, Buñelos Aga is a well-known snack.

About Buñelos Aga

From the United States, Buñelos Aga is a well-known snack. The dish is built around flour, sugar and banana.

🏛️ History & Culture

Buñuelos, a fried dough fritter, trace their roots to Spanish and Middle Eastern culinary traditions, and their exact origins are debated across regions. In the United States, this version—often called Buñuelos Aga—incorporates mashed banana into the batter, a variation reflecting the influence of Latin American and Caribbean communities where plantains and bananas are staple ingredients.

These fritters are a common snack during holidays and family gatherings, particularly in areas with strong Hispanic heritage. While the specific name "Aga" is not widely documented, the dish embodies the fusion of imported Spanish frying techniques with local American fruit, symbolizing how immigrant foods adapt and evolve in new settings.

🍳 How to make Buñelos Aga

AI-assisted, not kitchen-tested

Buñelos Aga

Buñelos Aga is a traditional Hispanic-influenced New Mexican fritter, crisp outside and tender within, scented with cinnamon and anise and studded with sweet banana.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
Difficulty: Easy

Recipe ingredients

300 g (2½ cups) all-purpose flour
15 g (1 tbsp) baking powder
5 g (1 tsp) ground cinnamon, Mexican canela preferred
3 g (¾ tsp) anise seed, lightly crushed
2 g (½ tsp) fine salt
75 g (⅓ cup) granulated sugar, plus 60 g (⅓ cup) for the cinnamon-sugar coating
240 ml (1 cup) whole milk, warm, about 38 °C / 100 °F
2 whole (2 large) eggs, lightly beaten
30 ml (2 tbsp) unsalted butter, melted
5 ml (1 tsp) vanilla extract
200 g (7 oz (about 2 small)) ripe banana, mashed; ripe with brown speckles for sweetness
10 g (2 tsp) ground cinnamon, for the coating
750 ml (3 cups) neutral frying oil, vegetable or canola; home kitchens lack a true deep fryer, so use a heavy 25 cm / 10-inch pot no more than half full

Steps

1 Stir the flour, baking powder, cinnamon, anise seed, salt and 75 g (⅓ cup) sugar in a large bowl.
2 In a second bowl whisk the warm milk, eggs, melted butter and vanilla, then fold in the mashed banana.
3 Pour the wet mixture into the dry and stir just until a smooth, thick batter forms; do not overmix.
4 Heat the oil in a heavy pot to 175 °C / 350 °F using a deep-fry or instant-read thermometer; maintain this temperature throughout cooking.
5 Drop the batter by heaping tablespoons (about 30 g / 1 oz each) into the hot oil, frying 4 to 5 at a time so the oil temperature stays steady.
6 Fry for 2 to 3 minutes per side, turning once, until deeply golden brown and cooked through (internal temperature of the center reaches at least 96 °C / 205 °F on an instant-read thermometer).
7 Lift the buñuelos out with a slotted spoon and drain briefly on a wire rack set over a tray.
8 Toss the hot buñuelos in the remaining 60 g (⅓ cup) sugar mixed with 10 g (2 tsp) cinnamon until evenly coated.
9 Serve immediately while crisp, optionally with a drizzle of honey or a side of warm chocolate sauce.

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🧺 Key ingredients

flour
sugar
banana

🍴 Where to eat it

At a Louisiana backyard fish fry, they fold mashed bananas into the batter and serve these golden fritters hot from the cast-iron pot.

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