Dessert for 24

Colombian Cheese Buñuelos

Name: Colombian Cheese Buñuelos
Total time: 55 min
Yield: 24 servings
Cuisine: Latin American
Ingredients: 1 cup cassava flour; 1/2 cup cornstarch; 1 cup shredded cheese; 2 tbsp sugar; 1 tsp salt; 1/2 tsp baking powder; 2 tbsp butter; 1 egg; 2 tbsp milk; 3 cups vegetable oil (optional)

$1.31for 455 minServes 24

These Colombian cheese pastries combine cassava flour and cornstarch, then fry into crisp, tender balls.

Colombian Cheese Buñuelos with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Plantains, 0.5$0.89 each typical	0.5	$0.45Typical price
	Cheddar and shredded cheese, 4 oz$0.30/oz typical	4 oz	$1.20Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Milk, 1 oz$0.04/oz typical	1 oz	$0.04Typical price
Total for the servings shown		$7.86

Swaps

Swap cheddar and shredded cheese for mozzarellaabout the same price
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaSugar and brown sugarBaking powder and sodaOlive and cooking oil

Not included in the cost.

55 minstart to table
Mediumdifficulty
24servings as written
$typical cost tier

Latin American Vegetarian Budget Desserts

Typical price

$0.33 per serving$1.31 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup cassava flour
1/2 cup cornstarch
1 cup shredded cheese
2 tbsp sugar
1 tsp salt
1/2 tsp baking powder
2 tbsp butter
1 egg
2 tbsp milk
3 cups vegetable oil (optional)

Steps

Melt the butter in a small saucepan, then cool it for 5 minutes.
Mix the cassava flour, cornstarch, cheese, sugar, salt, and baking powder in a large bowl.
Add the egg, milk, and cooled butter, then knead until a soft dough forms.
Shape the dough into 24 small balls and rest them for 15 minutes.
Heat the vegetable oil to 350 F in a deep, heavy pot.
Fry the balls in batches for 4 to 6 minutes until golden and cooked through, then drain them.