Buñuelos (Colombian Cheese Fritters - Dairy-Free)

Instructions

1. 1In a large bowl, combine the 1 cup Masa Harina, 1/2 cup Tapioca Starch, 1 teaspoon Baking Powder, 2 tablespoons Sugar, and 1/4 teaspoon Salt. Whisk them together until they are evenly mixed.
2. 2Add the 1/2 cup Dairy-Free Milk, 1 tablespoon Egg Substitute, and 1/4 cup Vegan Feta Cheese to the dry ingredients. Stir everything together with a spoon or your hands until a smooth, cohesive dough forms. It should be firm enough to shape.
3. 3Pour the 3 cups Vegetable Oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
4. 4Take small portions of the dough and roll them between your palms to form balls, about 2.54-3.81 cm in diameter. You should have enough dough for about 12-16 balls.
5. 5Carefully place 3-4 dough balls into the hot oil at a time, making sure not to overcrowd the pot. Fry the buñuelos for 5 to 7 minutes. They are ready when they are puffed up, golden brown, and cooked through. Turn them occasionally with a slotted spoon to ensure they brown evenly on all sides.
6. 6Using a slotted spoon, remove the cooked buñuelos from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Let them drain for a minute or two.
7. 7Serve the buñuelos warm.

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