Buñuelos
The 101 of how to do a buñuelo
Let me teach you the Colombian classic that never betrays you. Crispy on the outside, soft and cheesy inside, and suspiciously easy to pull off. You don’t need technique, just hot oil and a little faith. Do you have your pan ready?
Ingredients
1 cup tapioca starch or cornstarch
1 cup grated queso fresco or mozzarella
1 egg
1 tablespoon sugar
1 pinch salt
2 tablespoons milk
Oil for frying
Method
In a bowl mix the starch cheese sugar and salt. Add the egg and milk and mix until a soft dough forms. If it feels dry add a splash more milk. Roll into small balls. Heat oil over medium heat and fry until golden and puffed turning gently. Remove and drain. Serve hot.
