Dairy-Free Buñuelos (Colombian Fritters)

Instructions

1. 1In a large bowl, whisk together the 1 cup Yuca Flour, 1/2 cup Cornstarch, 1 tsp Baking Powder, and 2 tbsp Sugar until well combined.
2. 2Add the 1 large Egg and 1/2 cup Dairy-Free Milk to the dry ingredients. Mix with a spoon or your hands until a smooth, cohesive dough forms. It should be slightly sticky but manageable.
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. 4Lightly grease your hands with a tiny bit of oil (optional, if dough is too sticky) and roll the dough into small balls, about 2.54-3.81 cm in diameter. Aim for consistent sizes so they cook evenly.
5. 5Carefully add 3-4 dough balls at a time to the hot oil, being careful not to overcrowd the pot. Fry the buñuelos for about 3-5 minutes, turning them occasionally with a slotted spoon, until they are puffed up and a deep golden brown color all over.
6. 6Using a slotted spoon, remove the golden-brown buñuelos from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining dough balls.
7. 7Serve the Dairy-Free Buñuelos warm immediately after draining. They are best enjoyed fresh.

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