Buñuelos (Cheese Fritters)
Difficulty
Medium
Ingredients
2
cup(s) corn flour
3
cup(s) grated coastal cheese or quesito
2
piece(s) eggs
2
tbsp yuca starch
1/2
tsp baking powder
pinch salt to taste
1/2
cup(s) milk (to soften the dough)
2
tbsp sugar (optional)
oil for frying
Directions
- Mix cheese with corn flour, eggs, yuca starch, baking powder and a pinch of salt, kneading everything well. If the dough lacks moisture add milk, little by little, until obtaining a homogeneous mixture. If desired, can add sugar. Let the dough rest for 20 minutes.
- Meanwhile, heat a sufficient quantity of oil, in a pan or pot deep enough so buñuelos can float. The appropriate temperature is medium heat so oil is warm, that is, neither very hot as buñuelos would be raw inside, nor very cold because they would stick to the bottom of the pot.
- Form balls with the dough, without squeezing them much, and fry in oil. Put few units per batch to avoid them sticking. When putting buñuelos in oil, first they go to the bottom, but quickly