Ecomely

Language

Buruka (buruka): recipe illustration
Snacks & baking

Buruka (buruka)

A small fried dough fritter, golden and crispy on the outside, soft inside. It is eaten warm, often as a side dish or a snack in the Marshall Islands.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

448 kcal per serving

Protein
8.6 g
Carbohydrates
45.8 g
of which sugars
4.2 g
Fat
24.8 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a mixing bowl, combine the flour, baking powder, sugar and salt.
  2. Add the oil, then gradually pour in the lukewarm water while stirring until you get a soft dough that doesn't stick too much.
  3. Knead for 5 minutes, cover and let rest for 20 minutes at room temperature.
  4. Divide the dough into small balls the size of a walnut, then flatten them slightly.
  5. Heat the frying oil to 170 °C in a deep pot.
  6. Fry the buruka for 3 to 4 minutes per side, until nicely golden.
  7. Drain them on paper towels and dust with icing sugar or cinnamon before serving warm.

Variations and tips

Savory version. Leave out the sugar and add a pinch of chili powder to the dough.

More ideas

Bwidāk rōñ (sweet potato coconut pudding)55 min · 6 serv. · budget-friendlyDraži kōkōnut (sweet coconut bread)1 h · 6 serv. · budget-friendlyDrōj (Coconut Pancakes)25 min · 4 serv. · budget-friendlyBuruka kōkōnut (coconut milk bread rolls)50 min · 6 serv. · budget-friendlyBwidāk jaļ (pâte de fruit à pain au pandanus)1 h 20 · 6 serv. · budget-friendlyBwidāk pōkōj (breadfruit and coconut cream dessert)45 min · 4 serv. · budget-friendlyJeļā (pandanus cake)1 h · 8 serv. · budget-friendlyBwidāk (fermented breadfruit balls)50 min · 4 serv.

Original Ecomely recipe.