- 1 1/2 cups grated white farmer's cheese or queso fresco
- 1/2 cup feta cheese
- 3/4 - 1 cup cornstarch
- 1/2 cup yuca starch (tapioca)
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 - 1 teaspoon salt, or to taste
- 2 eggs
- 1 tablespoon butter, softened
- Vegetable oil for frying
- Crumble/grate the two cheeses, making sure that they are grated very finely. You can use a food processor for this.
- Mix the cheese, corn starch, sugar, salt, baking powder, butter, and eggs in a large bowl until well blended. Knead dough until it is smooth. It will be soft, but should not be sticky. Add more cornstarch if dough seems too wet. if the dough seems too dry or crumbly, add a small amount of milk (1-2 teaspoons at a time) until it is smooth.
- Take about 2 tablespoons of dough, and use the palms of your hands to shape the dough into a very smooth ball.
- Heat several inches of oil in a heavy pot to 325 degrees.
- Add the buñuelos, a few at a time, and cook. They will sink to the bottom, then rise and expand. Cook for 10-12 minutes, or longer if needed, turning them occasionally, until they are very golden brown.
- Drain on a plate lined with paper towels. Dust with powdered sugar if desired. Serve warm or at room temperature.
Makes about 24 buñuelos