BUNUELOS A LA VERACRUZANA
Source: The Taste of Mexico by Patricia Quintana
Makes 24 fritters

FOR FRITTERS:
2 cups water
3 tablespoons butter
1 teaspoon salt
2 teaspoons sugar
1 tablespoon crumbled stick cinnamon
1 teaspoon anise seed
2 1/4 cups flour
6 medium eggs
2 cups corn or sunflower oil
2 cups lard
FOR SYRUP:
3 cups dark brown sugar
1 1/2 quarts water
4 sticks cinnamon, each 6 inches long
1 tablespoon anise seed
FOR GARNISH:
Ground cinnamon

TO PREPARE FRITTERS:
Combine water, butter, salt, sugar, cinnamon and anise in a saucepan. Bring to a boil. Boil for 8 minutes.

Add flour all at once. Beat with a spoon until ingredients are well mixed. Simmer until mixture separates from sides of saucepan. Remove from heat and cool for 3 hours. Add eggs one by one, beating by hand or with an electric mixer after each addition.

Measure 2 to 3 tablespoons of dough. With greased hands, form a strip and shape into a doughnut 4 inches in diameter, making sure the center hole is large.

Heat oil and lard in a deep frying pan. Test temperature with a piece of batter. Oil is ready when batter sizzles. Reduce heat and fry fritters for about 3 to 4 minutes on each side, or until golden. Remove from oil and drain on paper towels. Keep warm until serving time.

TO PREPARE THE SYRUP:
Combine sugar, water, cinnamon and anise in a saucepan. Simmer until syrup thickens slightly, about 40 minutes.

TO SERVE:
Place hot fritters in individual bowls in hot syrup. Or soak fritters in syrup for 1 or 2 minutes before serving. Garnish with cinnamon.