This Recipe is from our Youtube channel


Ingredients for 30 servings:

2 cups (3/4 pound) very finely grated white farmer’s cheese*

2 cups

(3/4 Pound) very finely grated white farmer’s cheese*

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1⁄4 cup

Capira corn flour or cornstarch

1 egg

1 Egg

4 cups oil for frying

4 cups

Oil for frying

  1. 2 cups (3/4 pound) very finely grated white farmer’s cheese

  2. 1⁄4 cup capira corn flour or cornstarch

  3. 1 egg

  4. 4 cups oil for frying


Instructions:

  1. Place the cheese in a large bowl Add the corn starch and egg and mix well with your hands. Form into about thirty 11⁄2-inch balls. The mixture is so soft that it fells like making balls out of cotton. They work out great!.

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  2. Heat the oil in a large pot to 325o F. Gently drop a ball of dough in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil. To test the temperature of the oil in a traditional way we do the following:
    Form a 1⁄2 inch ball of masa and place it in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil.

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  3. In a deep heavy pot, heat the oil to 325°F. Place about 6 to 8 buñuelos at a time in the oil, decrease the heat to low, about 300°F for 5 minutes, cover and turn the heat off, leave covered for 5 minutes. They will grow, watch carefully!

  4. Uncover and turn the heat up again to 350°F and keep cooking for 5 minutes more turning if they don’t turn themselves.

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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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