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 minutesminutes
Cook Time 2 minutesminutes
Total Time 12 minutesminutes
Servings 10
Calories 315kcal
Author Lizet Bowen
Ingredients
2cupsshredded cheese(250g)
2cupscassava starch (244g)
1tablespoonsugar
2teaspoons baking powder
2egg
1teaspoonof salt
2to 3tablespoons milk
2cupoil for frying
Instructions
In a large bowl, mix all the ingredients. Divide the dough into 10 equal portions.
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.
Form a rope, join the ends forming a ring. Set the rings on a cotton towel and repeat with the rest of the dough.
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.
Cook each cuñapé for 1 minute each side, or until golden brown.
Drain on paper towels.
Serve hot.
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.