Colombian Bunuelo
| Ingredients 2 lbs queso fresco 1 cup cornstarch 2 eggs 1/2 cup milk 1 1/2 teaspoons sugar canola oil (for frying) |
Directions
Heat deep fryer
to 325°F.
Crumble cheese thoroughly, this is a must. Mix in eggs, one at a
time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a
little at a time, and thoroughly combine. Are you sensing a pattern?.
Mix in
just enough milk to form a soft dough.
Shape into large balls, smaller than a
baseball, but about the size that fits in your palm. Be careful not to compact
dough, it takes a light touch.
Cook in batches in a deep fryer until dark
golden brown. The bunuelo will "roll" over as it cooks numerous times, this is
important for even cooking so do not overcrowd fryer. Nudge it if it doesn't
roll enough. It will puff as it cooks and little appendages could puff out,
don't worry, that is okay.
Drain well and serve.
YIELD - 12
doughnuts
NOTE: This soup keeps well frozen and only gets more flavourful
with time.
SERVINGS 4-6
Email me at tom@duryea.org