Colombian Buñuelos

Ingredients

• 2 cups Colombian quesito or Mexican queso fresco (finely grated)
• 1/3 cup cassava flour
• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1/4 tsp kosher salt
• 1 tablespoon baking powder
• 1 large egg
• 1-2 tablespoon milk
• vegetable oil (for frying)

Instructions

1. 1

   Using a microplane, grated the cheese and place into a bowl.

2. 2

   Add in the cornstarch, cassava flour, sugar, salt and baking powder. Stir to combine

3. 3

   Work the egg into the dry ingredients with your hands.

4. 4

   Add in the milk, 1 tablespoon at a time, and mix it in, until you get a smooth dough. You may only need 1 tablespoon of milk, depending on the moisture content of the cheese and the size of the egg you use. So start with 1, and if the dough doesn’t come together smoothly, add the other.

5. 5

   Form the dough into 1 tablespoon sized balls. You should be able to make about 12 buñuelos with this recipe.

6. 6

   Using a slotted spoon or spider, gently place each buñuelo into the heated oil (Preheated to 325 degrees F). They will float to the surface within 30 seconds, and then you’ll notice something very peculiar, they start rotating themselves!

7. 7

   After a while, they’ll stop rotating, so gently coax them to flip over once in a while, to promote even cooking. These will take about 10-15 minutes to cook.

8. 8

   Once they’re a deep golden brown, they’re ready to drain. Place them on a plate lined with paper towels and allow them to cool for 10 minutes before diving in! They’re super, molten hot lava hot right now. So be patient.