I grew up in Miami in a half Ecuadorian/half Colombian family and one delicious treat I always gorge myself on during Christmastime (besides empanadas) are buñuelos. Like many Latin foods, buñuelos come in all variations, sweet or savory, but I decided to focus on the ones I remember and love. They’re not the most festive looking things, but I assure you, it’s difficult to get any better than deep-fried balls of CHEESE. Best served with a side of natilla. Now, Christmas is complete.Ingredients
Vegetable oil for frying
¾ cup cornstarch
2 tablespoon yucca flour or tapioca starch
1 cup finely grated feta cheese (if you want them a little saltier)
¼ cup finely grated Queso fresco or fresh farmer cheese
½ teaspoon sugar
1 tablespoon milk
Directions1. Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.
2. Form small balls using your hands.
3. In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil. Cover the pot and after about 3 to 4 minutes, turn the heat up and fry until golden brown.
4. Remove from the oil and drain on a plate lined with paper towels. Serve.