Buñuelos

Method

Boil the potatoes until tender, then peel and mash thoroughly until smooth. Mix the mashed potatoes with corn flour, grated cheese, beaten eggs, salt and pepper until well combined and the mixture holds together. Heat the vegetable oil to 170°C in a deep pan or deep-fat fryer. Using two spoons or an ice cream scoop, form the mixture into balls approximately 4-5cm in diameter and carefully lower them into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Serve warm as a breakfast dish or snack, traditionally accompanied by hot chocolate or coffee.