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1
Put the yucca, malanga, and boniato into a large saucepan and cover with cold water.
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2
Bring to a boil, then lower the heat and simmer until tender, about 30 minutes.
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3
Meanwhile, put the sugar, cinnamon, and star anise into a medium saucepan and stir in 3 cups water until the sugar dissolves.
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4
Set over medium low heat and simmer until syrupy and golden, about 40 minutes.
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5
Remove from the heat and cool.
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6
Transfer the yucca, malanga, and boniato and 1/2 cup of their cooking liquid to a large mixing bowl.
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7
Mash with a potato masher or fork until smooth.
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8
When the mixture has cooled, stir in the aniseed, salt, and eggs.
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9
Using a wooden spoon, stir in the flour, adding more as necessary, until a moldable dough is formed.
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10
Divide the dough in half, then roll each piece into a long snake, 1 inch in diameter.
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11
Cut each snake into 7-inch lengths and form each piece into a figure eight, pinching the ends and center shut.
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12
Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350F (a pinch of the dough sizzles, but not violently).
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13
Gently drop the figure eights into the oil and fry, turning once, until golden brown, 5 to 10 minutes.
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14
Work in batches, taking care not to crowd the fritters.
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15
Drain on paper towels, drizzle with the syrup, and serve immediately.
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16
Omit the spicy sugar syrup; sprinkle confectioners sugar or a mixture of 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon over the bunuelos.
