Crisp Fritters from Cordoba

These delicate fritters from southwestern Spain are popular throughout the Hispanic world in many different forms. In Mexico, they may be made flat like tortillas, or shaped like doughnuts, often with cheese in the dough. In Cuba, yucca is added to the dough for a moist-textured buñuelo. It wouldn’t be uncommon in Spain to fry these in a light-flavored olive oil, but vegetable oil will do just as well. Like many European fried pastries, these have no sugar in the dough, but rely for sweetne