Buñuelos Colombianos (Colombian Cheese Fritters) with Chancaca Syrup

**Prepare the dough:** In a mixing bowl, combine the crumbled cheese, cornmeal, tapioca starch, sugar, and baking powder. Mix well.

Add the egg and milk. Mix with your hands until a soft, slightly sticky dough forms. Add more milk, a tablespoon at a time, if the dough is too dry. Do not overmix.

**Shape the buñuelos:** Roll small portions of the dough (about 1-2 tablespoons each) into balls. Place them on a lightly floured surface.

**Prepare the frying oil:** Heat the vegetable oil in a large saucepan or deep fryer to 350°F (175°C).

**Fry the buñuelos:** Carefully drop the buñuelos into the hot oil, a few at a time. Do not overcrowd the pan. Fry for 8-10 minutes, or until golden brown and cooked through, turning occasionally to ensure even browning.

**Remove and drain:** Remove the buñuelos with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

**Prepare the chancaca syrup:** While the buñuelos are frying, prepare the chancaca syrup. In a small saucepan, combine the panela and water. Bring to a boil over medium heat, stirring occasionally, until the panela is dissolved and the syrup has thickened slightly (about 5-7 minutes). Reduce heat if necessary to prevent burning.

**Serve:** Serve the buñuelos warm, drizzled generously with the chancaca syrup.