½ cup cornstarch
¼ cup cassava starch
3 tablespoons caster sugar
2 eggs , beaten
1 teaspoon fine salt
1 tablespoon melted butter
1 tablespoon milk
1 teaspoon baking powder
Vegetable oil , for frying
Stand mixer
Finely grate the cheese. In the bowl of a stand mixer, combine the grated cheese, cassava starch, cornstarch, sugar, salt and baking powder. Add the eggs, milk and melted butter and, using the dough hook or beater blade, mix until you get a homogeneous and smooth dough. If the dough is a little dry, add a little milk until it takes on the desired texture or, if it is too wet, add a little cornstarch. Cover with a cloth and let sit for 10 minutes. Form the dough into balls of around an inch (2 to 3 cm) in diameter. Pour a generous amount of vegetable oil for frying in a deep pan and bring it to a temperature of 300 F (150 ° C). Gently immerse the balls in the hot oil. Cover the pan and, after about 3 to 4 minutes, uncover and increase the heat to bring the oil to 340 F (170 ° C), and fry until the buñuelos are golden. Remove from the oil with a large slotted spoon and drain on paper towels or a cooling rack. Enjoy hot, accompanied by natillas and hot or cold chocolate.