Add the corn starch and egg and mix well with your hands. Form into about thirty 1-1⁄2-inch balls. The mixture is so soft that it fells like making balls out of cotton. They work out great!
Heat the oil in a large pot to 325°F. Gently drop a ball °F dough in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil. To test the temperature of the oil in a traditional way we do the following: Form a 1⁄2 inch ball of masa and place it in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil.
In a deep heavy pot, heat the oil to 325°F. Place about 6 to 8 buñuelos at a time in the oil, decrease the heat to low, about 300°F for 5 minutes, cover and turn the heat °Ff, leave covered for 5 minutes. They will grow, watch carefully!
Uncover and turn the heat up again to 350°F and keep cooking for 5 minutes more turning if they don’t turn themselves.
Remove from the oil and drain over paper towels.
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Chef Pachi
