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Potato Bunuelos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.9515
Energy (kCal)157.0
Carbohydrates (g)4.2885
Total fats (g)11.955
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel potatoes and cut into quarters. Cook, covered, in simmering salted water for 15 to 20 minutes or until soft but not mushy. Drain potatoes and dry them by shaking pan over the heat. Rub the potatoes through a fine sieve or beat them with a wooden spoon. Beat in egg and butter. Drop the mixture, a teaspoonful at a time, into 375*F deep fat or oil. Fry the Bunuelos until golden brown; drain on absorbent paper. Serve very hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 - - - -
    salt 1 teaspoon - - - -
    egg 1 71.5 0.36 6.28 4.755
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cooking oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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