Bogotá Buñuelos (Cheese Fritters) 🧀

Méthode

1. 1

   Combine cornstarch, tapioca, cheeses, egg, baking powder, sugar, salt and milk in a bowl.

2. 2

   Knead by hand until a soft, smooth dough forms — it should shape without cracking.

3. 3

   Roll into small walnut-sized balls between your palms.

4. 4

   Heat the oil to barely warm, 300-320°F. This is the whole trick: too hot and they split, too cool and they turn greasy.

5. 5

   Drop in a few balls at a time and fry 3-4 minutes until puffed and golden brown.

6. 6

   Drain on paper towels and serve warm — classic with hot chocolate for dunking.