Buñuelos (Gluten/Wheat Free Colombian Fritters)

Instructions

1. 1In a large bowl, combine 1 cup Tapioca Flour, 0.5 cup Cornstarch, 1 cup Queso Costeño (or other salty cheese), grated, 2 tablespoons Sugar, and 1 teaspoon Baking Powder. Stir these dry ingredients together until they are well mixed.
2. 2Add the 1 large Egg and 2 tablespoons Milk to the dry ingredients. Mix with your hands or a spoon until a dough starts to form. If the dough feels too dry and crumbly, add more Milk, 1 tablespoon at a time, until the dough comes together smoothly. You may need up to 4 tablespoons of Milk in total.
3. 3Pour the 3 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
4. 4Once the oil is at the correct temperature, carefully roll the dough into small balls, about 2.54 cm in diameter. Work in batches so you don't overcrowd the pot.
5. 5Gently drop the dough balls into the hot oil, being careful not to splash. Fry the buñuelos for 6 to 8 minutes, turning them occasionally with a slotted spoon, until they are golden brown and puffed up. They should sound slightly crisp when they cook.
6. 6Use the slotted spoon to remove the cooked buñuelos from the hot oil. Place them on a plate lined with paper towels to absorb any extra oil. Serve the buñuelos warm.

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