Colombian Bunuelos

Grate the cheese using the fine side of your grated. This step might seem time consuming but you need the cheese to really blend into the dough in order to get the right texture.
Make the dough. Add the grated cheese, cornstarch, cassava flour, sugar, baking powder, salt, eggs, and butter to a large bowl and mix until a dough comes together. Add in the milk in multiple addition, if and as needed. You want the dough to be smooth and hydrated but not sticky, the consistency should be similar to that of Pan De Yuca or Play-Doh.
Fry. Add enough oil to a pot for the buñuelos to float (they're rather heavy). Place the pot over medium heat and allow the oil to reach 320F - 340F (160C - 180C) in temperature, I truly recommend a kitchen thermometer for these because they need the oil to be just right. Fry the buñuelos in batches of 3-4 in order to not overcrowd the pot (overcrowding leads to temperature drops).
Fry until golden, about 5 minutes. You can use a spoon or a spatula to flip your bunuelos as they're frying if necessary. Serve immediately along with Colombian Natilla for major Holiday vibes!