Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated cheddar cheese
- 1/2 cup milk
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add the grated Parmesan and cheddar cheese to the bowl and stir to combine.
3. In a separate bowl, whisk together the milk and eggs.
4. Pour the milk and egg mixture into the dry ingredients and stir until a thick batter forms.
5. Stir in the chopped parsley and chives.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
7. Using a small cookie scoop or spoon, drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot.
8. Fry the bunyols for 2-3 minutes or until golden brown, using a slotted spoon to turn them over halfway through cooking.
9. Remove the bunyols from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. Serve the cheese bunyols warm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes approximately 20 cheese bunyols
Nutritional information:
Calories per serving: 90
Total fat: 5g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 170mg
Total carbohydrates: 7g
Dietary fiber: 0g
Total sugars: 0g
Protein: 4g
Substitutions for ingredients:
- Instead of Parmesan and cheddar cheese, you can use any other type of grated cheese you prefer.
- If you don't have fresh parsley or chives, you can use dried herbs instead.
Variations:
- Add chopped cooked bacon or ham to the batter for a meaty twist.
- Substitute the Parmesan and cheddar cheese for blue cheese or feta for a tangy flavor.
- Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying the bunyols to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the pot when frying the bunyols to prevent them from sticking together.
- Serve the cheese bunyols with a dipping sauce such as marinara sauce, ranch dressing, or honey mustard.
Storage instructions:
Store any leftover cheese bunyols in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cheese bunyols, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the cheese bunyols on a platter and garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
Serve the cheese bunyols as an appetizer or snack with a cold beer or a glass of white wine.
Suggested side dishes:
- Fresh salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the bunyols are too greasy, the oil may not be hot enough, or you may have overcrowded the pot.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the cheese bunyols are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Bunyols are a traditional Spanish snack typically made with dough and fried until golden brown. This cheese bunyols recipe puts a cheesy twist on the classic snack.
Flavor profiles:
Savory, cheesy, and slightly herbaceous.
Serving suggestions:
Serve the cheese bunyols as an appetizer or snack before a meal or as a party food for guests to enjoy.
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Region: Spanish