Buñuelos - Colombia
450 g of grated Parmigiano Reggiano 18 months
80 g of cornstarch
1 tsp baking powder
oil for frying
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.