Empty My Fridge
Colombian Buñuelos
Ingredients
- Cornstarch1 ¾ cups
- Tapioca starch¼ cups
- Queso fresco · finely grated1 cup
- Feta cheese · finely grated1 cup
- Sugar2 tbsp
- Baking powder½ tsp
- Salt
- Milk6 tbsp
- Egg · beaten1
- Vegetable oil · for frying
Instructions
- In a medium bowl, mix the cornstarch, yuca flour, queso fresco, feta, sugar, baking powder and salt with your hands until combined. Add the milk and beaten egg and keep mixing until a soft, smooth dough forms. If the dough is too dry, add more milk one tablespoon at a time.
- Roll the dough into small smooth balls about 1½ inches (about 4 cm) in diameter.
- In a deep pot, heat 3 inches (about 7.5 cm) of vegetable oil over medium heat to 300°F (150°C). Working in batches, lower the balls into the oil and fry for 4 to 5 minutes, turning occasionally, until puffed and golden brown all over.
- Drain on a paper towel-lined plate.
Summarized from Tasty's video. Watch it for the details.
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EggCheeseMilkFeta cheeseQueso fresco
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