2 cups grated queso fresco
½ cup cornstarch
1 ½ tablespoons light brown sugar
½ teaspoon salt
Vegetable oil for frying
Hot Chocolate Ingredients
4 cups milk (skim or 1%)
4-5 ounces Colombian sweet chocolate, chopped (located in the international aisle)
½ teaspoon ground cinnamon
Prepare hot chocolate first by heating the milk over medium heat. Then add chocolate chunks and mix until melted.
Turn off heat. Add cinnamon and nutmeg and mix until well-combined. Set aside while working with buñuelos.
Using a food processor or blender, grate queso fresco (an 8 ounce block produces 2 cups of grated cheese).
In a medium bowl, mix cheese, corn starch, salt, sugar and egg until well incorporated.
Heat oil in a medium sauce pan. Shape dough into 1 to 1 ½ inch balls.
Working in batches and using a slotted spoon, drop dough into hot oil. In order to cook thoroughly, use medium heat.
Though will drop to the bottom and slowly rise. Cook for 3-4 minutes, turning frequently.
Drain using paper towels. Makes 18-20 buñuelos.
Pour hot chocolate into a blender. Blend until frothy for about one minute. Reheat if necessary.
Serve warm with a side of meat (ex. chorizo slices).
Buñuelos are farmer’s cheese fritters traditionally enjoyed during the Christmas season in Colombia.