Cilantro Parsley

In a large bowl, add the eggs and whisk. Add the vegetable oil, vanilla extract and whole milk. 

In another large bowl, add the flour, salt, baking powder, and sugar into a bowl and whisk. Pour the wet ingredients into the dry ingredients. 

Whisk the contents together. It should not be a dough, but a more liquid form. Add this in the refrigerator for 10 minutes. 

Meanwhile, fill the pot with 1 to 2 inches of frying oil. Heat at medium heat and wait until it is very hot. If you have a candy thermometer, the temperature should read 350°F. 

You will need to heat up the buñuelo tool first. Add the mold into the hot oil for one minute. Remove and make sure excess oil drips back into the pot. 

Put the buñuelo tool in the batter, so that the flower part it is halfway in. Immediately return the tool and dip it into the oil. Sometimes the buñuelo will come off by itself. Other times, you will need a knife to help it come off. When it finally comes off, fry until it is golden brown, about 1-2 minutes. Flip over to the other side and fry until golden, about 2-3 minutes. 

Place paper towels on a baking sheet. With a slotted spoon, remove the buñuelo from the oil and place on the paper towel. Repeat with the rest. 

In a large bowl, add the sugar (and cinnamon if you wish). Toss the buñuelo in on both sides.