Buñuelos Colombianos

Ingredients

• 2 cups queso fresco, finely grated
• 1/2 cup feta cheese, finely crumbled (to mimic queso costeño)
• 1 cup cornstarch
• 1/2 cup tapioca or cassava flour
• 1 tsp baking powder
• 2 eggs
• 1 tbsp sugar
• Pinch of salt
• Vegetable oil, for deep-frying

Before you cook

• Finely grate the queso fresco and crumble the feta.
• Measure out the cornstarch and tapioca flour.

Steps

1. Combine the grated queso fresco, feta, cornstarch, tapioca flour, baking powder, sugar, and salt in a large bowl.
2. Add the eggs and knead everything together with your hands until a smooth, slightly sticky dough forms.
3. If the dough feels too dry to come together, work in a splash of milk.
4. Cover the dough and rest it in the refrigerator for 15 minutes.
5. Roll the dough into smooth balls about the size of a golf ball, rolling each one well to avoid cracks.
6. Heat 7 cm of oil in a deep, heavy pot to 325°F (160°C).
7. Lower a few dough balls into the oil without crowding the pot.
8. Fry for 10 to 12 minutes, turning them often with a slotted spoon, until deep golden and puffed all the way through.
9. Keep the heat moderate throughout so the outside doesn't brown before the inside cooks.
10. Drain the buñuelos on paper towels.
11. Serve warm, traditionally alongside a cup of hot chocolate.