Buñuelos

Ingredients

• 8 tbsp Cassava Starch
• 170 g Queso Fresco
• 1 tsp Baking Powder
• 1 tsp Sugar
• 0.5 tsp Kosher Salt
• 1 pcs Egg
• 3 tbsp Milk
• 1 tsp Vegetable Oil
• 8 tbsp Pre-Cooked White Corn Flour

Method

1. In a large bowl, whisk {pre_cooked_white_corn_flour}, {cassava_starch}, {baking_powder}, {sugar}, and {kosher_salt}. Finely grate {queso_fresco} into the bowl, add {egg} and {milk}, then mix until a smooth, soft dough forms. Knead briefly until no dry spots remain and the dough feels pliable rather than sticky.
2. With lightly oiled hands, divide and roll the dough into smooth balls with no cracks so the {buñuelos} fry evenly and do not burst.
3. Pour {vegetable_oil} into a deep heavy pot and heat over medium to medium-low heat until it reaches frying temperature and a small pinch of dough rises steadily without browning too fast.
4. Carefully lower the dough balls into the hot {vegetable_oil} in small batches without crowding the pot. Fry over steady medium-low heat, turning gently, until they expand, rotate on their own, and turn deep golden with a crisp shell and a cooked center.
5. Drain the fried buñuelos briefly on a rack or paper towels, then serve warm while the crust is still delicate and crisp.