Colombian Cheese Fritters

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Crispy on the outside and stretchy-cheesy inside, these classic Colombian cheese fritters are a must at family gatherings, especially during the Christmas season. They are shaped into small balls, fried until deeply golden, and puffed up into irresistible cheesy bites. Serve them hot with a cup of hot chocolate or coffee for the most authentic experience.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 4 gSugar
• 11 gProtein
• 520 mgSodium
• 145 mgPotassium
• 210 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 1 cup sour yuca starch (almidón agrio de yuca)
• 1/2 cup cornstarch
• 1 cup crumbled queso fresco or queso costeño (about 4 oz)
• 2 large eggs
• 1/4 cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt

For frying

• 4 cups neutral vegetable oil (such as canola or sunflower)

Directions

1. In a large mixing bowl, whisk together the sour yuca starch, cornstarch, baking powder, salt, and sugar until evenly combined.
2. Add the crumbled queso fresco and use your fingertips to rub the cheese into the dry mixture until it looks like coarse crumbs.
3. In a small bowl, lightly beat the eggs with the milk. Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a thick, tacky dough forms. Knead briefly in the bowl for 1 minute until smooth.
4. Cover the dough and let it rest at room temperature for 15 minutes; this helps the starches hydrate and makes the dough easier to shape.
5. Pinch off tablespoon-sized portions of dough and roll between your palms into smooth, tight balls about 1.5 inches in diameter. Place them on a parchment-lined tray (you should get about 14).
6. Heat the oil in a deep heavy pot or Dutch oven to 325°F (160°C). Maintain this steady temperature throughout frying, since hotter oil causes the fritters to burst and cooler oil makes them absorb excess grease.
7. Carefully lower 4 to 5 balls into the hot oil using a slotted spoon. As they cook, gently move them around so they brown evenly and rotate themselves into little oblate pucks, about 4 to 5 minutes per batch.
8. When the fritters are deeply golden, puffed, and crackling on the surface, lift them out with a slotted spoon onto a wire rack or paper towels. Repeat with the remaining dough.
9. Serve immediately while warm and cheesy inside, optionally with a sprinkle of powdered sugar or alongside a mug of hot chocolate.

Cook’s Notes

• Sour yuca starch (almidón agrio) is essential for the classic tangy flavor and airy puff – do not substitute with regular cassava flour or cornstarch alone.
• If the dough feels too dry, add milk 1 teaspoon at a time; if too sticky, dust your hands with a little cornstarch when rolling.
• Keep the oil at a steady 325°F; if it climbs above 350°F the fritters can split open dramatically – use a thermometer for safety.
• Queso costeño is traditional, but a mix of farmer's cheese and mild feta works well as a substitute in the U.S.
• These are best eaten fresh and hot when the cheese stretches as you bite in.

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