3/4 cup Cornstarch
1/4 cup Yucca flour or tapioca starch
1 cup Finely grated Costeño or feta cheese
1/2 cup Queso fresco cheese, finely grated
1/4 Tsp Baking powder
2 Tbsp. Sugar
1 Pinch of salt
1 Tbsp. Milk or water
Vegetable oil for frying
Place all the dry ingredients into a medium bowl and mix them together.
Add the milk, 1 teaspoon at a time, using your hands to combine it with the dry mix. Keep going until you have a soft dough.
Mold the mixture into balls about one inch in diameter and set them aside.
Heat the oil in a deep frying pan until it is between 320 and 340 F. If you don’t have a thermometer, heat the oil on low for about 3 minutes. Add one of the buñuelos. If it sinks and rises back up to the top within 8 seconds, you’re good to go!
Fry the buñuelos in small batches until they’re golden brown and crisp on the outside, turning them occasionally. (this should take about 10 minutes per batch)
Drain them on paper towels and allow them to cool to room temperature.
Don’t feel hopeless if you don’t get these exactly right first time. It takes a little trial and error to get the oil temperature just right.
If you don’t get the oil hot enough, you risk ending up with a soggy, oily mess. Too hot, and the buñuelos will burst, splashing hot oil all over the place, and will burn on the outside before they are cooked through.
If cooking is not your thing, you can take a short cut and find buñuelos mix online.