INGREDIENTS
800 g
tapioca starch (2, 400 g. bags from the Asian market)
3/4 cup
canola oil
1 1/2 cups
milk or water
1 tbsp
table salt
3
extra large eggs (I used 5 med, but 4 large would also work fine)
800 g
shredded Mexican cheese mix (or a mixture of cheddar, Monterey Jack, and Mozzarella)