Buñuelos are sold in all Colombian bakeries and they are delicious with hot chocolate for breakfast, mid afternoon snack or just as anytime treat and they can't be missed during the Christmas celebrations paired with "Natilla". As pandebonos, they are very difficult to replicate or find in latino bakeries. Here is the recipe that has given me the perfect Buñuelos.
Ingredients
2 cups fine grated cheese (canadian feta works perfectly)
1/3 cup cassava starch
1/4 cup corn starch or maizena
1 tablespoon sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 large egg
enough vegetable oil to deep fry
- Place the cheese in a bowl and mix in all the dry ingredients.
- Add the egg and with you hands incorporate without making too much pressure. Add milk is you need to soften the dough.
- Form tablespoonful balls with you hands and set aside on a plate.
- Heat the oil to 325 F. Once the oil reach the temperature pour the balls into the oil leaving enough space for them to rise. They will float within 30 seconds once they float decrease temperature to 300 F and fry until brown.
- Buñuelos do not need to be turned while frying, they will turn on their own.
- Drain over paper towel and serve hot.
I am going to make this recipe very soon but I need to know how many "Buñuelos" this yields? Or at least a range. Thank you
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