Almojábanas

Ingredients

• 8 oz fresh mozzarella cheese (quesillo or oaxaca style)
• 2 cups cassava flour (harina de yuca)
• ½ cup all-purpose flour
• 2 whole large eggs
• ½ cup whole milk
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 4 cups vegetable oil for frying

Instructions

1. 1

   Cut 8 oz of fresh mozzarella cheese into 12 equal pieces roughly the size of large grapes — keep them chilled while you make the dough.

2. 2

   In a large mixing bowl, combine 2 cups cassava flour, 0.5 cup all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon fine sea salt. Whisk together to distribute the leavening evenly.

3. 3

   Crack 2 large eggs into a separate small bowl and lightly beat them with a fork. Pour in 0.5 cup whole milk and whisk until combined.

4. 4

   Create a well in the center of the dry ingredients and pour the egg-milk mixture into it. Using a wooden spoon or your hands, gently mix until a thick, sticky dough forms — similar to biscuit dough. Don't overmix; some lumps are okay. The dough should hold together but be slightly sticky to the touch.

5. 5

   Let the dough rest for 2-3 minutes while you heat the oil. This brief rest allows the cassava flour to fully hydrate and makes the dough easier to handle.

6. 6

   Pour 4 cups vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350°F on an instant-read thermometer — it should shimmer and move easily but not smoke. If you don't have a thermometer, drop a tiny piece of dough into the oil; it should sizzle immediately and rise to the surface within a few seconds.

7. 7

   Working with one piece at a time, scoop about 2 tablespoons of dough into your palm. Press a cheese piece into the center, then gently fold the dough around it and roll between your hands to create a ball about the size of a walnut — the cheese should be completely enclosed. If the dough is too sticky to handle, lightly wet your hands instead of using flour, which will make the crust tough.

8. 8

   Carefully place 3-4 almojábanas into the hot oil at a time — avoid crowding, as the oil temperature will drop and they'll absorb excess oil instead of crisping. Fry for 3-4 minutes, gently turning each one halfway through with a slotted spoon. They should be deep golden brown on all sides. You'll see them puff slightly and float to the surface when they're nearly done.

9. 9

   Using a slotted spoon, transfer the finished almojábanas to a paper towel-lined plate. Let them rest for 1-2 minutes — they'll continue to crisp up as they cool slightly. The cheese inside will still be molten hot, so wait a minute before biting in.

10. 10

    Serve the almojábanas warm, ideally within 5-10 minutes of frying, when the outside is still crispy and the cheese is at peak stretchiness. They pair beautifully with hot chocolate (chocolate con queso is traditional), strong coffee, or Colombian panela hot chocolate.

Tools you’ll need

• large mixing bowl
• small mixing bowl
• whisk
• wooden spoon
• heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon
• paper towels

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