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
Prep Time 10 minutesminutes
Cook Time 2 minutesminutes
Total Time 12 minutesminutes
Author Lizet Bowen
2cupscassava starch (244g)
2teaspoons baking powder
2to 3tablespoons milk
2cupoil for frying
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.
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.