Buñuelos Colombianos (Dairy & Nut-Free)

Ingredients

• 1 cup Pre-cooked White Cornmeal (Masarepa)
• 1/2 cup Tapioca Starch
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 Egg
• 4 oz Dairy-Free Cream Cheese Substitute (Coconut-based)
• 1/2 cup Water
• 3 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine 1 cup of Pre-cooked White Cornmeal (Masarepa), 1/2 cup of Tapioca Starch, 1 tsp of Baking Powder, and 1/2 tsp of Salt. Whisk them together until they are evenly mixed.
2. 2In a separate medium bowl, whisk together 1 Egg and 4 oz of Dairy-Free Cream Cheese Substitute until the mixture is smooth and well combined.
3. 3Add the wet ingredients from the medium bowl to the dry ingredients in the large bowl. Mix everything together until a cohesive dough forms. If the dough seems too dry, gradually add up to 1/2 cup of Water, a tablespoon at a time, until the dough is smooth and easy to handle. It should not be sticky.
4. 4Pour 3 cups of Vegetable 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). Use a thermometer to check the temperature.
5. 5Take small portions of the dough and roll them between your hands to form balls that are about 1 inch in diameter. You should have about 16-20 balls.
6. 6Carefully add the dough balls to the hot oil, making sure not to overcrowd the pot. Fry the balls for 5 to 7 minutes, turning them occasionally, until they are a deep golden brown and appear puffed up and crispy. They should sound crisp when they bubble in the oil.
7. 7Using a slotted spoon, remove the golden brown 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.
8. 8Serve the Buñuelos Colombianos warm.

Substitutions

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