Buñuelos (Colombian Cheese Fritters - Shellfish-Free)

Ingredients

• 1 cup Pre-cooked Masarepa (Corn Flour)
• 0.5 cup Tapioca Starch
• 0.5 cup Queso Costeño or Feta
• 2 tablespoons Sugar
• 1 teaspoon Baking Powder
• 1 large Egg
• 0.25 cup Milk
• 3 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine 1 cup Pre-cooked Masarepa, 0.5 cup Tapioca Starch, 0.5 cup crumbled Queso Costeño or Feta, 2 tablespoons Sugar, and 1 teaspoon Baking Powder. Stir these dry ingredients together until they are well mixed.
2. 2In a separate medium bowl, whisk together 1 large Egg and 0.25 cup Milk until combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix everything with a spoon or your hands until a smooth dough forms. The dough should be slightly sticky.
4. 4Pour 3 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Scoop out portions of the dough, about 1 inch in diameter, and roll them into small balls between your palms. Carefully add about 4-6 dough balls at a time to the hot oil, making sure not to overcrowd the pot.
6. 6Fry the dough balls for 5-7 minutes, turning them occasionally with a slotted spoon, until they are golden brown all over and sound hollow when tapped. This means they are cooked through.
7. 7Using the slotted spoon, remove the fried buñuelos from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the buñuelos warm.

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