Bunuelos are enjoyed all over Latin America in different forms. These Colombian bunuelos are made with farmers cheese, and are much less sweet than some of the other variations. In Colombia, buñuelos are traditionally served with natilla at Christmastime.
- 2 cups grated white farmer's cheese or queso fresco
- 1/2 cup cornstarch
- 1.5 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 egg
- Vegetable oil for frying
- Make sure that the cheese is grated very finely. You can use a food processor for this.
- Mix the cheese, corn starch, sugar, salt, and egg in a large bowl until well blended.
- Shape the dough into 1 inch diameter balls.
- Heat several inches of oil in a heavy pot to 350 degrees.
- Add the buñuelos, a few at a time, and cook. They will sink to the bottom, then rise and expand. Cook for 3-4 minutes, turning them occasionally, until they are golden brown and very round.
- Drain on a plate lined with paper towels. Dust with powdered sugar if desired. Serve warm or at room temperature.
Makes about 24 buñuelos