Buñuelos Colombianos (Colombian Fritters)

Ingredients

• 1 cup Queso Costeño (Colombian salty cheese)
• 1 cup Masa Harina
• 1/2 cup Potato Starch
• 1 teaspoon Baking Powder
• 1 teaspoon Sugar
• 1 large Egg
• 1/4 cup Milk
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1 cup Queso Costeño (Colombian salty cheese), 1 cup Masa Harina, 1/2 cup Potato Starch, 1 teaspoon Baking Powder, and 1 teaspoon Sugar.
2. 2In a separate bowl, whisk the 1 large Egg and 1/4 cup Milk together until combined. Pour the egg and milk mixture into the bowl with the dry ingredients.
3. 3Mix everything together with your hands or a sturdy spoon until a smooth, cohesive dough forms. If the dough feels too dry and crumbly, add a tiny bit more milk, 1 teaspoon at a time, until it just comes together.
4. 4Heat 2 cups of Vegetable Oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 175°C.
5. 5Roll the dough into small balls, about 2.54 cm in diameter. You should have about 12-15 balls.
6. 6Carefully add 3-4 dough balls to the hot oil at a time, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and make the fritters greasy.
7. 7Fry the buñuelos for 5 to 7 minutes, turning them gently with a slotted spoon every minute or so, until they are puffed up and a deep golden brown all over. They should sound crisp when a utensil taps them.
8. 8Using the slotted spoon, remove the cooked buñuelos from the hot oil and place them on a plate lined with paper towels to absorb any extra oil. Let them drain for at least 1 minute.
9. 9Serve the Buñuelos Colombianos warm.

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