Prep time: 10 min
Cook time: 30 min
1 cup whole milk
1/2 cup vegetable oil
1 1/4 tsp salt
2 cup tapioca flour
1 cup part skim mozzarella-finely shredded
1/2 cup shredded queso fresco (or parmesan cheese)
Note: you can use non-dairy products
Preheat the oven to 350F. Line a baking pan with parchment and set aside.
In a large saucepan placed over medium-high heat, boil the milk, oil and salt, whisking occasionally. Remove it from the heat when you start to see large bubbles forming. Working quickly, stir in the tapioca flour. The dough will become very tacky and gummy. It will almost become gelatinous.
Transfer the dough to a bowl of a standing mixer fitted with a paddle attachment. Turn the mixer speed onto low and gradually increase to medium. Beat the mixture for 2-3 minutes until it begins to become smooth. Add the grated cheeses and incorporate. Turn the mixing speed down to low and add one egg at a time, beating on medium for 2-3 minutes until sticky, stretchy dough forms.
Using an ice cream scoop, scoop the batter and place onto the prepared baking sheet. Place it in the oven and bake for 25-30 minutes or until the tops and sides are lightly golden in color and the outsides are crisp.
Remove from the oven and allow to cool on the sheet before serving. Enjoy!