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In a mixing bowl add the cornstarch and tapioca starch, crumbled feta, sugar, salt, baking powder and egg, mix with a spoon
Slowly add the milk little by little while mixing as the flour absorbs the liquid very fast. I like to knead it with my hands for a couple of minutes. You should achieve a playdough consistency. If it is very crumbly add 1 tsp of milk at a time. Leave the dough to rest in the fridge for 10-20 minutes
Make the buñuelos by taking pieces of dough of around 30g and shaping them into balls with the palm of your hands
Fry the buñuelos in a pot/saucepan filled with oil or deep fryer. Ensure the oil temperature is around 170C by testing with a small piece of dough before frying in batches of 3-4 until golden brown (about 5-8 minutes)
Transfer the fried buñuelos to a plate lined with kitchen paper to remove excess oil. Enjoy while hot!