Latin American 20 min

Buñuelos de Queso Colombianos

Name: Buñuelos de Queso Colombianos
Total time: 20 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 cups quesillo or fresh mozzarella, finely crumbled; 1½ cups cassava flour (yuca starch); 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1 tablespoon sugar; ½ teaspoon salt; 2 large eggs; 2 tablespoons softened butter; Vegetable oil for deep frying

vegetariangluten-free

Ingredientsfor 2

240

Cal

Protein

28g

Carbs

12g

Fat

12 cups quesillo or fresh mozzarella, finely crumbled
21½ cups cassava flour (yuca starch)
32 tablespoons all-purpose flour
41 teaspoon baking powder
51 tablespoon sugar
6½ teaspoon salt
72 large eggs
82 tablespoons softened butter
9Vegetable oil for deep frying

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Instructions

1
Combine the crumbled cheese, cassava flour, all-purpose flour, baking powder, sugar, and salt. Add butter and eggs and knead until a uniform dough forms. The dough should be pliable but not sticky — the cheese provides the primary binding.
2
Roll pieces of dough into smooth golf-ball-sized spheres (about 2 tablespoons each). Roll between your palms until perfectly round with no cracks.
3
Heat vegetable oil in a deep pot to 325°F. Fry 4–5 buñuelos at a time, starting with the temperature a bit lower than usual — they need gentle, even heat to expand from the inside. As the oil warms during frying, the buñuelos will puff to almost double their size over 8–10 minutes, turning golden brown as they roll themselves in the oil.
4
Drain on paper towels and eat immediately while warm — they are hollow, airy, and cheesy inside, with a crispy exterior.