Ingredients:

• 2 eggs
• 2 cups whole milk
• 2 cups all purpose flour
• 1 tablespoon sugar, plus ½ cup for topping
• 2 tablespoons spirulina
• 1 cup condensed milk
• 1 cup Idahoan Instant Potatoes
• 1 cup blueberry puree

Directions:

1. In a small bowl or mixer combine the eggs, milk, all purpose flour, 1 tablespoon of sugar and Idahoan Instant Potatoes.
2. Using a bunuelo mold, dip the mold into the fryer until piping hot, then dip it into the batter (the mold should sizzle when it hits the batter), and then back into the fryer again. Once the bunuelo has partially cooked it should easily slide off of the mold and can finish cooking in the fryer until golden brown.
3. In a separate bowl combine the condensed milk, 1 tablespoon of spirulina, and 1 cup of blueberry puree. Stir to combine. 
4. In a separate bowl combine the remaining granulated sugar and spirulina powder. 
5. Dip the bunuelos into the condensed milk and then into the spirulina sugar. Garnish with herbs or mint and serve.