Bunuelos Colombianos
Bunuelos Colombianos
Bunuelos are kinda like a cross between a donut hole and cheese fritter. Cornstarch and cassava flour are used as the base. Traditionally bunuelos are made with a hard white Colombian cheese called queso costeno. You most likely won’t find this cheese anywhere, so feta and queso fresco are a suitable substitute. The dough is fried in oil, creating a light and crisp exterior with a sweet and salty, almost chewy interior; partially from the cassava flour and cheeses. Serve the bunuelos with a cup of coffee in the morning.
Equipment
- cookie dropper
Ingredients
- 3/4 cup cornstarch
- 1/4 cup cassava flour
- 1 cup feta cheese finely crumbled
- 1/2 cup queso fresco finely crumbled
- 2 large eggs beaten
- 2 tbsp sugar
- 1 tbsp milk
- 1/4 tsp baking powder
- 1 pinch salt
- vegetable oil for frying
Instructions
- Mix all of the ingredients together until a thick dough forms.
- Heat up 3” of oil in a pot over medium high heat. Using a cookie dropper, drop balls of the dough in the oil, making sure not to overcrowd.
- Fry for 2-3 minutes a side until golden brown.
- Drain the grease on paper towel.
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