Cheese fritters

Cheese fritters

Buñuelos de queso

By
From
Spanish Made Simple
Serves
8

Ingredients

Quantity Ingredient
45g butter
2g table salt
75g plain flour
3 eggs
50g grated manchego or cheddar cheese
1 garlic clove, finely chopped
1 spring onion, thinly sliced
vegetable oil, for deep frying
Garlic mayonnaise, to serve
or Spatchcocked quail with a roasted nut sauce, to serve

Method

  1. Place 100ml water, the butter and salt in a pan and bring to the boil. Add the flour, remove from the heat and mix with a wooden spoon for about 30 seconds until it is well combined and the mixture has become a ball that pulls away from the sides of the pan. Take of the heat.
  2. Add the eggs, one at a time, stirring each one into the dough completely before adding the next one. The mixture should have the consistency of thick yogurt at this point. Add the grated cheese, garlic and spring onion and mix until well combined.
  3. Pour enough oil into a deep pan to cover the base by about 3cm. Heat until a cube of day-old bread dropped into the oil turns golden in about 30 seconds. Alternatively, heat a deep fryer to 180°C.
  4. Use a couple of spoons to start dropping in knobs of dough about the size of a walnut. The dough should start frying and puff up immediately and after a few seconds they will turn over by themselves. Leave them in the oil until they turn golden brown, about 2 minutes, then scoop out with a slotted spoon and drain on kitchen paper. Cook in batches so that the oil doesn’t cool down too much. Your buñuelos should have a delicate crispness on the outside and be pretty much all air on the inside. Serve with Alioli or Romesco Sauce.
Tags:
Spanish
simple
weekday
tapas
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