Cheese & bacon puffs (Buñuelos de queso y bacon)
Four servings: 125gm of grated cheese; 125 gm of bacon
cut into very small cubes;1 egg; 125 g of flour; 300 cc of
water; Salt; 1 tsp of yeast (o baking soda); coloring agent.
Preparation: Fry, lightly, the bacon in a sauce pan with no
oil, and reserve it on kitchen roll paper. Mix all the
ingredients in a bowl together with the bacon to form a nottoo-thick paste. Scoop some paste from the bowl with a tbsp
and drop it into the hot oil. Remove each fritter when they
get brown, and let them drain on paper towels.

Puffs, sweet or salted, are a dough that is fried in plenty of oil, and can be made with water, milk, egg or yeast. They also may include a filler that can be sweet or salted, as for
example apple or fish.The Moorish were the first to consume puffs. Their citizens, were people of modest means, who inhabited the southern territories of the Iberian Peninsula
and had menial jobs; some of them were hawkers who sold this product in fairs and street markets. Puffs were, in their sweet version as desserts fried in oil and covered with
honey, very typical in Seville and Granada. Furthermore, this specialty was adopted by gypsies, after the expulsion of the Moors from the Spanish peninsula , and has come to
these days. In some Latin American countries like Colombia and Mexico, puffs are served at Christmas; in Colombia it is customary to prepare them with a mixture of eggs,
grated cheese, corn flour and sugar. In Mexico they are commonly found in many popular fairs.