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Buñuelos - Colombia

CourseAppetizer

TimeA few minutes

Ingredients

16 oz/450 g of grated Parmigiano Reggiano 18 months

3 oz/80 g of cornstarch

2 eggs

1 tsp baking powder

oil for frying

Prepare this recipe with

12-18 months maturation

Preparation

Put the grated Parmigiano Reggiano, cornstarch and baking powder in a bowl. Add the eggs in the middle and mix well. Shape into balls the size of walnuts. Pour the oil into a deep frying pan and fry 4-5 buñuelos at a time for 3-4 minutes. Drain and serve.

Recipe by Miria Onesta Dueamicheincucina