Buñuelos (Colombian Cheese Fritters)
In short: Round golden fritters of salty fresh cheese, cornstarch and egg, fried until puffed and crisp outside, soft inside, a Christmas favorite. It takes about 35 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 285 kcal
Buñuelos are the little puffed balls eaten with natilla at Christmas, but Colombians also buy them fresh from bakeries all year. The mixture is simply salty fresh cheese, cornstarch, egg and a little sugar, shaped into balls and fried gently so they puff, brown and cook through. Inside they are tender and cheesy. Keep the oil temperature steady so they cook through without darkening too fast, and serve them warm.
Instructions
- In a large bowl, mash the cheese with a fork until it is almost a paste. Stir in the cornstarch, cassava starch, sugar and baking powder.
- Add the egg and 2 tablespoons of milk and knead for 3 minutes, until you have a soft, smooth, slightly oily mass that does not stick to your hands. Add another spoonful of milk only if it will not come together.
- Roll the mixture into smooth balls about 3 cm (1 1/4 in) wide, using slightly damp hands. Any cracks will let the oil in, so smooth them out.
- Heat 7 cm (3 in) of oil in a heavy pot to 160°C (320°F). This is cooler than for most frying, so the centers cook before the outsides brown.
- Fry 5 or 6 buñuelos at a time, turning them constantly with a slotted spoon, for 5 to 7 minutes. They sink first, then float, puff up and turn deep golden. Keep the oil between 150 and 160°C (300 and 320°F).
- Drain on paper towels and serve warm, with natilla if you like.
Tips
- Smooth, crack-free balls matter. Cracks let oil in and make the buñuelos burst, so roll them with slightly damp hands until the surface is even.
- No queso costeño? Use a mix of 150 g (5 oz) feta, rinsed briefly to remove excess salt, and 100 g (3.5 oz) shredded mozzarella.
Questions and answers
Why did my buñuelos burst in the oil?
The oil was too hot or the balls had cracks. Fry at 150 to 160°C (300 to 320°F), roll them very smooth and use the first batch to judge the timing.
Can I make buñuelos ahead of time?
Roll the balls up to 4 hours ahead and keep them covered in the fridge, then fry just before serving. Fried buñuelos are best the same day and can be warmed for 5 minutes at 180°C (350°F).
Are Colombian buñuelos gluten-free?
Yes, when made with cornstarch and cassava starch and a gluten-free baking powder. Mexican buñuelos are a different, wheat-based fritter.
How long does it take to make Buñuelos (Colombian Cheese Fritters)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Buñuelos (Colombian Cheese Fritters)?
About 285 kcal per serving, with 9 g of protein, 28 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 28 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 5 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
