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Cuñapé Frito (Bolivian Cheesy Fried Donut)

Cuñapé Frito (Bolivian Cheesy Fried Donut)

This cuñapé frito is like a savory donut. Made with cassava starch and a lot of cheese, it is a good gluten-free snack.
Course Breakfast, Snack
Cuisine Bolivian
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 10
Calories 315 kcal
Author Lizet Bowen

Ingredients

  • 2 cups shredded cheese (250g)
  • 2 cups cassava starch (244g)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 egg
  • 1 teaspoon of salt
  • 2 to 3 tablespoons milk
  • 2 cup oil for frying

Instructions

  1. In a large bowl, mix all the ingredients. Divide the dough into 10 equal portions.
  2. Knead one portion at a time. You need to press the dough with the palm of your hand and move it away from your body while still pressing. Bring the dough together again. Do this 3 or 4 times.

  3. Form a rope, join the ends forming a ring. Set the rings on a cotton towel and repeat with the rest of the dough.

  4. Heat the oil in a deep pan over medium heat. If the oil is very hot, the cuñapé will crack and the oil will splash.

  5. Cook each cuñapé for 1 minute each side, or until golden brown.

  6. Drain on paper towels.

  7. Serve hot.

Recipe Notes

The dough can be frozen for up to 3 months.

Different cassava starch brands absorb liquid differently. Start with 2 tablespoons of milk. If your dough doesn´t come together add an extra tablespoon of milk.