Bunuelos de Queso "Cheese Fritters"
Bunuelos de Queso are light and airy cheese fritters. There are many kinds of Bunuelos, both sweet and salty (like these). You can make these with lots of different kinds of cheese, but I prefer emmental, which is a firm type of Swiss cheese, and Parmesan. You can also use aged Manchego, Swiss, or even Asiago. In my opinion, the lighter you can make these, the better. I very carefully add in the egg whites into the batter to try and keep as much air in the batter as possible. Try these with a nice cold cerveza or glass of rich
Spanish wine
. These will certainly make a nice addition to your next tapas dinner! Enjoy! 
Serves: 3-4Preparation time: about 20 minutes INGREDIENTS about 1 cup of flour 1/3 cup cold milk 2 eggs (separated into yolks and whites) 1 ts salt 1 cup grated Emmental cheese (or aged Manchego or Asiago) 1/4 cup grated Parmesan cheese 1-2 cups olive oil for frying DIRECTIONS Add the milk, two egg yolks and salt to a mixing bowl. Beat these ingredients together until they are fully mixed together. Now add the flour little by little, whisking the mixture as you go. Remove any lumps and keep adding flour until you get a consistency similar to thick peanut butter. You may not need the entire 1 cup of flour. Now beat the two egg whites until they reach "soft peaks." Carefully fold in the egg whites to the flour mixture. Carefully fold the cheeses into the mixture. Heat the olive oil over high heat. Once hot, add a spoonful of the mixture into the oil and cook for about 90 seconds on each side or until the bunuelo is golden brown. Remove to a paper towel to absorb the extra oil. Enjoy immediately while hot!   Return from Bunuelos de Queso Recipe to Home
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