Colombian Buñuelos Recipe

Side

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Vegetable OilFor frying

Cornstarch1 1/2 cup

Tapioca1/4 cup

Feta1 cup

Farmers Cheese1 cup

Egg1

Baking Powder1/2 tsp

Sugar2 tablespoons

SaltPinch

Milk5 tablespoons

Method 0/5 steps

Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft and smooth dough is obtained.

Form small balls using your hands.

In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil and fry for about 3 to 4 minutes or until gilden brown.

Remove from the oil and drain on a plate lined with paper towels. Serve.

Frying Colombian buñuelos using the right temperature is very important. The oil can't be very hot or very cold. Be sure the oil is heated to 300 to 320 grades F.

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Original source

🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.