2 cups (1/2 pound) finely grated salty cheese
2 cups cornstarch
2 tablespoons “Yuca” starch (Tapioca)
½ cup milk
2 teaspoons sugar
1 tablespoon baking powder
1 pinch of salt
4 cups oil (peanut, canola) for frying
Mix all ingredients except oil to form a smooth dough.
Take portions of dough and shape into 1-1/2 inch balls. Set on a plate.
Heat 3 inches of oil to 325F/160C or even a little bit lower than that, and fry the balls about 4 at a time for about 10-12 minutes. They will sink the the bottom at first, then after a minute begin to bubble and float to the top. For the first several minutes they will magically rotate themselves but as they start to brown, you will need to maneuver them with a slotted spoon to make sure they brown evenly.
Remove when dark golden brown and let drain on paper towels.
Best eaten while hot, but they are still pretty damn good at room temperature!