1 minute read
Colombia - María Andrea Cortés: Buñuelos 44
Buñuelos
Ingredients Preparation
1/2 teaspoon salt 2 tablespoons unsalted softened butter
2 beaten eggs enough oil for frying
1/4 cup warm milk 1/4 cup sugar 1 cup cornstarch 2 cups of coastal cheese 1 cup cassava starch 1/2 teaspoon of baking soda
1. In a bowl mix the cornstarch, cassava starch and sugar, mix a little by hand. Add the eggs, salt and baking soda.
2. Stir in the cheese and the softened or melted butter.
3. Mix well but do not squeeze too much. Gradually add warm milk.
4. The dough is perfect when it comes out of the bowl and does not stick to your hands. Assemble the fritters in a round shape and medium size.
5. In a pot or frying pan over medium high heat, heat the oil. The temperature is correct when a small ball of the dough is introduced into the oil, stays at the bottom for a moment and then rises to the surface.
6. Lower the temperature to medium, we do not want the fritters to brown too quickly on the outside and the inside of the dough to be raw.
7. Let them brown on all sides, they themselves turn over. More or less for 12 minutes. Remove and drain on paper towels.
The truth is that in my family we aren’t very traditional or cooks, but there is a dish that can’t be missing in any Costa Rican’s table and that is the pork tamale. Making them is a whole event called “tamaleada”, in which each member of the family is in charge of a specific task and they spend the day cooking as a family.
Tania Esquivel
Client Partner
