Buñuelos

Ingredients

For the Dough:
2 cups grated white cheese (such as queso fresco or farmer's cheese)
2 cups tapioca flour (also called yuca flour or cassava flour)
1/2 cup milk
1/4 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup unsalted butter, melted
For Frying:
Vegetable oil, for frying

Instructions

Prepare the Dough

In a large mixing bowl, combine the grated cheese and tapioca flour.

In a separate bowl, whisk together the milk, sugar, baking powder, salt, egg, and melted butter.

Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms. The dough should be slightly sticky but manageable. If too dry, add a little more milk.

Shape the Buñuelos

Take small portions of dough and roll them into 1-inch balls.

Place the formed balls on a parchment-lined tray or plate.

Heat the Oil

Heat vegetable oil in a deep fryer or large skillet over medium heat. The oil should be about 2-3 inches deep and reach 350°F (175°C).

Fry the Buñuelos

Carefully drop a few dough balls into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

Fry the buñuelos, turning them occasionally, until they are golden brown and puffed up, about 4-6 minutes.