Buñuelos Colombianos (Dairy-Free)

Ingredients

• 1 cup Tapioca Starch
• 1/2 cup Cornstarch
• 1 teaspoon Baking Powder
• 1/2 cup Coconut Yogurt, unsweetened
• 1 Egg
• 2 oz Vegan Cream Cheese
• 3 cups Coconut Oil (for frying)

Instructions

1. 1In a large bowl, combine the 1 cup Tapioca Starch, the 1/2 cup Cornstarch, and the 1 teaspoon Baking Powder. Whisk them together until they are evenly distributed.
2. 2Add the 1/2 cup Coconut Yogurt, the 1 Egg, and the 2 oz Vegan Cream Cheese to the dry ingredients. Mix everything with a spoon or your hands until a smooth, cohesive dough forms.
3. 3Pour the 3 cups Coconut Oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Take small portions of the dough and roll them between your palms to form balls that are about 1 inch in diameter.
5. 5Carefully place 3-4 of the dough balls into the hot 3 cups Coconut Oil at a time. Do not overcrowd the pot, as this can lower the oil temperature.
6. 6Fry the buñuelos for 5 to 7 minutes, turning them occasionally, until they are golden brown and feel crispy to the touch. They should puff up slightly as they cook.
7. 7Using 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.
8. 8Serve the Buñuelos Colombianos warm.

Substitutions

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