“Nothing matched the bufriedo. A deep-fried bean burrito, the bufriedo proved beyond the shadow of a doubt that frying always improves a food.”
If you’ve read John Green’s Looking for Alaska, you are no stranger to the infamous bufriedo, a dish often prepared by the school’s cafeteria lady, Maureen. As a huge fan of the book, I thought I’d try to recreate this dish.
- burrito (you can make your own or just buy one if you’re lazy)
- canola oil (any kind of oil would probably work, but that’s what I used)
- small saucepan
- paper towel
So this recipe is relatively simple, you just have to be quick so you don’t overcook your bufriedo. First of all, you need to make/buy your burrito. It’s up to you what to put in it, but if you want to be totally true to the book, go for a plain bean burrito.
Pour the oil into the pan about 1/3 full, or enough to partially submerge the bufriedo. Turn the stove on medium-high heat and use the tongs to place the burrito in the pan when the oil is hot enough. (you will be able to tell when you place your hand above the pan and it feels hot; it does not need to be bubbling) When you are at this part you have to flip the burrito over fairly quickly. I left it in for no more that 20 seconds and it was already pretty dark. (img. 1) Also, it is helpful to use the tongs to help keep the burrito closed when you first put it in the oil.
Keep rotating your bufriedo until it looks nice and crispy (so probably a bit lighter than mine) and then use the tongs to remove your bufriedo. Dry it off with a paper towel and you’re done! (img. 2)
IMPORTANT NOTE: When disposing of any remaining oil, do not pour it down the drain, as it will clog. Pour it into a glass container where it will harden and you can later throw away.