Salvadoran Nuégados


Disclosure: has partnered with Nestlé to bring you recipes using Nestlé products. As always, all opinions are my own.

Known as “buñuelos” in much of Latin America, El Salvador calls these traditional Easter fritters “nuégados” and they’re almost always accompanied by a toasted corn drink called “chilate.” There are many different varieties of nuégados with the most popular one being nuégados de yuca, but a Salvadoran acquaintance recently introduced me to nuégados de guineo (banana nuégados), which are much easier to make. The banana imparts a very delicate taste to the fried donuts which makes them delicious on their own, but they’re even more amazing with homemade Salvadoran “miel” (syrup) drizzled over top.

Here’s my recipe, and then down below, enter for your chance to win a $50 gift card from Nestlé!

For additional recipes, visit

nuegados con chilate

Salvadoran Banana Fritters / Nuégados Salvadoreños en Miel

2 cups canola oil, for frying
1 cup flour
2 large ripe bananas, peeled
1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 teaspoon vanilla extract
pinch of salt


COMBINE flour and bananas in a medium bowl. Use a fork or hands to mash the bananas well and mix them thoroughly into the flour.

ADD the evaporated milk, vanilla extract, and salt. Stir to combine.

DROP spoonfuls of the dough into a large pot of medium-hot oil. Use metal tongs to carefully and continuously splash oil on top of each fritter, and to turn each fritter when it becomes golden brown. Cook only a few at a time so you don’t overcrowd them.

REMOVE each fritter to drain on a paper towel-lined plate when golden brown on both sides.

SERVE warm and with syrup drizzled on top, if desired. (Makes about 1 dozen.)

nuegados salvadorenos

nuégados en miel con chilate

Salvadoran Syrup (“Miel”)


14 ounces of panela or piloncillo*
3 cups water
10 whole cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

*If you’re unable to find panela, or piloncillo, you can substitute 2 cups of dark brown sugar.


COMBINE all ingredients in a medium pot over medium-high heat.

BRING to a boil, stirring occasionally. The panela will melt and break up on its own. No need to force it.

BOIL for a few minutes, stirring when necessary to keep it from boiling over.

LOWER heat and simmer for a few more minutes until the liquid thickens slightly. Dip a spoon in and watch the way it coats the spoon and drips off it. This will give you an idea of whether it has thickened a little.

REMOVE from heat and allow to cool slightly. The syrup will thicken a little bit more upon cooling.

SERVE drizzled over Salvadoran Banana Fritters. Keep any unused portion refrigerated in a jar with a tight-fitting lid.

Salvadoran fritters


Giveaway Details

Prize description: One lucky winner will receive a $50 gift card.

How to enter: Just leave a comment below telling me your favorite Easter food. (Please read official rules below before entering.)

Official Rules: No purchase necessary. You must be 18 years of age or older to enter. You must be able to provide a U.S. address for prize shipment. Your name and address will only be shared with the PR agency responsible for prize fulfillment for that purpose. Please no P.O. Boxes. One entry per household. Make sure that you enter a valid email address in the email address field so you can be contacted if you win. Winner will be selected at random. Winner has 24 hours to respond. If winner does not respond within 24 hours, a new winner will be selected at random. Giveaway entries are being accepted between March 30, 2015 through April 3rd, 2015. Entries received after April 3rd, 2015 at 11:59 pm EST, will not be considered. The number of eligible entries received determines the odds of winning. If you win, by accepting the prize, you are agreeing that assumes no liability for damages of any kind. By entering your name below you are agreeing to these Official Rules. Void where prohibited by law.

Buena suerte / Good luck!


  1. Ohh, these sound delicious Tracy! I will have to try them and see what the family thinks, but I kept waiting to see when you sprinkled them with mini Nestlé chocolate chips, lol!! (I totally will!) My two favorite Easter foods are Deviled eggs made from the girls dyed eggs, and my mom’s ham, always covered in pineapple slices and cooked ‘twenty minutes past starving’ 😋

  2. My favorite is green bean casserole. I only eat it once a year at Easter and it’s something I always look forward to. myfoxypup(at)gmail(dot)com

  3. These look delicious and I know that my kids will love them!!! It’s so hard to choose a favorite Easter food but I think I would have to say that it is the fresh strawberry cake that I make each year for dessert. Happy Easter everyone!

  4. Hi,

    I tried this recipe and the miel was watery. My fritters were flat and doughy inside. Did u sift the flour? What kind of flour do you use? Does it make a difference using reg. Evap milk compared to 2%?

    • Hi Desiré, thanks for trying the recipe. I’m sorry to hear yours didn’t turn out. To answer all your questions:

      I used regular all purpose flour and did not sift it as most flours these days are pre-sifted.

      I can’t tell you if using regular evaporated milk would make a big difference or not since I’ve never tried it. I have only used lowfat 2% evaporated milk and I’ve never had a problem.

      I’m not sure what could have happened to your fritters. When you say they were doughy inside, do you mean they were raw/uncooked inside? Maybe you should try to make them a little smaller and/or lower the heat a little so you don’t cook the outside too fast while leaving the inside uncooked?

      As for them being flat – I tried making this recipe with a little bit of baking soda added once before. This will make them a bit puffier but I personally can taste the baking soda in recipes that use it and I don’t find it pleasant, so that’s something to consider. If that little bit of baking soda flavor doesn’t bother you, you could add a pinch. However, the nuegados pictured DID NOT use baking soda and puffed up plenty for my liking and were not flat so I don’t find it necessary.

      And as for the miel – it’s possibly that you didn’t cook it long enough to thicken, but even if you do, don’t expect this miel to be as thick as American style pancake syrup. It won’t be that thick at all. It should be a little “watery” in comparison, but it should coat a spoon when dipped in.

      I just want to assure you that my recipe was tested by the Nestlé test kitchen before approval, so it does work.

      Hope these tips help!

      • Thank you for getting back to me:) I believe you’re right about not letting the miel cook long enough. The fritters though, the inside was like mushy sticky uncooked gluey dough. I used the canola oil at medium high heat, even though they were flat the outside looked delicious! Until u bit into one. I plan on trying again. Thank you for your response.

      • No problem, Desiré! Happy to try and assist so that this turns out successful for you.

        Another small trick I can offer you, although I’ve never needed to do this with my nuegados recipe: Sometimes if I fry something and the outside cooks too fast leaving the inside uncooked, I put it on a baking sheet, cover it with foil and bake it for a little while.

        Good luck!

  5. These look great, plan on making them soon! I am not very experience in frying, do you have any idea what temperature is med/high?

    • Hi Donna, great question. All stoves are a little different and some run hotter than others, but my dial settings go from 1 to 10. If I were frying these I’d probably start off at about 8 and adjust as necessary. If the dough isn’t frying up pretty quickly you’ll want to go a little higher, but if it starts to burn on the outside before the inside is cooked you’ll want to turn the dial a little lower. Try doing just one at first to make sure the oil is at the right temp. Good luck!

  6. Oh my goodness! My husband is so excited for me to try this recipe for him. I don’t speak any Spanish (even after 10 years of marriage to a Salvadoran!) so your blog has been my go-to! Thank you!!

    Question: have you made the chilate you mentioned? I cannot find a recipe (in English) and he’s claiming the chilate and nuégados have to go together and it’s really hard to make. Any help you can provide would be SO appreciated!

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