Gluten-free Buñuelos donuts from Colombia

Ingredients:

• 2 cups young Colombian quesito cheese or Mexican queso fresco, finely grated
• 1/3 cup cassava flour
• 1/4 cup cornstarch
• 3 tablespoons of sugar
• 1 tbsp baking powder
• 1 large egg
• 1-2 tablespoons of milk
• Vegetable oil for deep-frying

Preparation:

1. Using a fine grater, grate the cheese into a bowl. Add the cornstarch, cassava flour, sugar, salt, and baking powder. Mix. Using your hands, fold the egg into the dry ingredients.
2. Add milk, 1 tablespoon at a time, stirring until you get a smooth dough. You may only need 1 tablespoon of milk, depending on the amount of liquid in the cheese and the size of the egg you're using. So, start with 1 tablespoon, and if the dough isn't smooth, add another tablespoon of milk.
3. Next, scoop out the dough 1 tablespoon at a time and form into balls. This amount of ingredients should make about 12 buñuelos.
4. Using a slotted spoon, carefully place each dough ball into preheated oil at 160°C. They will float to the surface within 30 seconds.
   
   After a while, the balls will stop rotating, so carefully turn them occasionally to ensure even cooking. Cooking time is approximately 10-15 minutes.
5. Once the balls are golden brown, they're ready. Transfer them to a plate lined with paper towels and let them cool for 10 minutes before serving.