Buñuelos (Egg-Free)

Ingredients

• 1 cup Queso Costeño (or other salty white cheese), grated
• 1/2 cup Tapioca Starch
• 1 cup Masa Harina (pre-cooked corn flour)
• 1 tsp Baking Powder
• 1 tbsp Sugar
• 1/2 cup Milk
• 3 cups Vegetable Oil (for frying)

Instructions

1. 1In a large bowl, combine the 1 cup grated Queso Costeño (or other salty white cheese), the 1/2 cup Tapioca Starch, the 1 cup Masa Harina, the 1 tsp Baking Powder, and the 1 tbsp Sugar. Stir these dry ingredients together until they are evenly mixed.
2. 2Gradually add the 1/2 cup Milk to the dry ingredients. Mix with your hands or a spoon until a smooth, cohesive dough forms. It should hold together when pressed.
3. 3Pour the 3 cups Vegetable Oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (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 1 inch in diameter. You should have about 12-15 balls.
5. 5Carefully lower the dough balls, a few at a time, into the hot oil. Do not overcrowd the pot. Fry the buñuelos for 5 to 7 minutes, turning them occasionally, until they are puffed up, golden brown, and cooked through. They should sound crisp when a utensil taps them.
6. 6Using a slotted spoon, remove the cooked buñuelos from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.

Substitutions

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