1/2cup fresh curd or white fresco cheese, not too salty
2cups grated and slightly dewatered cassava
1teaspoon baking powder
4cups vegetable cooking oil
1cup brown sugar
1/8teaspoon lemon juice
• 1 Grate or shred the curd, combine in bowl with grated cassava; add eggs, salt and baking powder. Mix until you have a homogeneous paste.
• 2 In a frying pan, heat the oil over medium high heat. Use a spoon to drop by portions the cassava paste into oil, be careful. Fry buñuelos until they are golden brown and crispy on the outside. The inside should be cooked, but creamy.
• 3 Serve with the previously prepared syrup at room temperature.
• 4 Syrup: Combine all ingredients in small pot. Boil until it has a nice golden color and a somewhat dense texture.
Let it cool before serving with the buñuelos.
Leave a Comment