Crispy Homestyle Colombian Buñuelos Recipe

In a large mixing bowl, whisk together the cassava starch, cornstarch, sugar, baking powder, and salt until completely combined.

Add the finely grated Feta cheese and Queso Fresco to the dry ingredients, using your fingers to rub the cheese into the flour mixture until it resembles coarse sand.

Pour in the beaten egg and 2 tablespoons of milk, then knead the mixture inside the bowl until a smooth, pliable dough forms. If the dough feels too dry or crumbly, add the remaining tablespoon of milk one teaspoon at a time until it holds together without sticking to your hands.

Divide the dough and roll it into 18 to 20 smooth, compact spheres about the size of a golf ball, ensuring there are no cracks on the surface which could cause them to burst.

Heat 4 cups of vegetable oil in a deep pot over medium-low heat until it reaches exactly 320 degrees Fahrenheit (160 degrees Celsius). Test the temperature by dropping a tiny ball of dough into the oil; it should sink to the bottom and rise slowly to the surface within 10 to 12 seconds.

Carefully lower 5 or 6 buñuelos into the hot oil, being careful not to overcrowd the pot. They will sink at first, but should rise to the surface and begin to slowly rotate on their own as they cook.

Fry the buñuelos for 10 to 12 minutes, adjusting the heat to maintain a steady temperature, until they are evenly golden brown and crisp on the outside. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.

Serve the hot buñuelos immediately while the cheese is still warm and yielding, ideally alongside a mug of hot spiced chocolate or traditional Colombian coffee.