1 cup (150g) shredded cheese, ideally queso costeño
(You can also use 1 1/2 cups mozzarella, 1 cup feta cheese, or a combination of 3/4 cup feta cheese + 1/4 cup queso fresco)
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons (14.2g) butter, room temperature
2 tablespoons milk
3 cups vegetable oil, for frying
In a big mixing bowl or on a clean, flat surface, add cassava flour, cornstarch, cheese, sugar, salt, baking powder, butter, egg, and milk. Mix with your hands until fully combined. The dough should be easy to mold with your hands and not too dry or too wet.
In a medium pan, heat oil on high for about 3 minutes until it reaches 320-340°F (160-170°C), then lower the heat to medium and keep it at a constant temperature.
Divide the dough into 32 equal portions. Roll the dough into balls.
Fry 3-4 buñuelos at a time for about 2-5 minutes, or until golden brown. They rotate on their own to help themselves cook evenly!
Place them on a paper towel to drain excess oil. Serve right away, but be careful since they’ll be a bit hot!