Ingredients
Scale
- 1½ cups (150g) grated queso fresco
- ½ cup (50g) grated feta cheese
- 1 cup (120g) cornstarch
- ½ cup (60g) cassava or tapioca starch or flour
- ¼ cup (50g) white granulated sugar
- 2 large eggs
- 1 tsp salt or to taste, depending on how salty is the cheese you are using
- 1 tbsp butter, softened or melted
- ⅛ tsp baking powder
- Oil for frying (Vegetable, corn, canola or sunflower)
Instructions
- Mix all the ingredients (except for the oil) in a large bowl and knead until you get a very smoothe dough. If you notice that it is too dry, you can add a little bit of milk, but if you notice that it is too wet, you can add more flour.
- Shape the buñuelos with the dough by making balls that measure approximately 1 inch (2.5 cm) in diameter.
- Heat the oil in a deep fryer or large pot until it reaches a temperature of about 325°F – 350°F (163°C – 180°C).
- Place the balls of dough in the hot oil leaving enough room for them to float.
- Deep fry them until they are golden brown. Depending on the temperature of the oil, this can take anywhere from 15-25 minutes.
- Drain them on paper towels for a few minutes before serving.
Notes
The ideal temperature to deep fry any kind of food is between 350ºF – 375ºF (180ºC – 190ºC). However, you have to factor in the temperature of the room, the altitude and weather conditions. That is why some times you will have to either raise or lower the temperature from time to time to get the best results.