Buñuelos – Crispy Colombian Cheese Fritters

Buñuelos – Crispy Colombian Cheese Fritters

Golden, perfectly round, and lightly sweet, Colombian buñuelos are the ultimate Christmas treat—but they’re just as welcome at breakfast with hot chocolate any day of the year. Made with a mix of cassava starch and salty white cheese, these fritters puff as they fry, creating a thin, crisp shell and a soft, cheesy center. Their irresistible aroma fills bakeries across Colombia during the holiday season, symbolizing warmth, celebration, and family gatherings.

Ingredients (makes about 15 buñuelos)

Dry

• 1 cup (120 g) cassava (yuca) starch

• 1 cup (120 g) cornstarch

• 1 tsp baking powder

• ¼ tsp fine salt

• 2 Tbsp granulated sugar (optional for a slightly sweeter bite)

Cheese & Wet

• 1 cup (110 g) finely grated queso costeño or queso fresco (or feta as substitute)

• 1 large egg, room temperature

• ¼ to ⅓ cup (60–80 ml) whole milk, plus 1 Tbsp if needed

For Frying

• Neutral oil with high smoke point (sunflower, canola, or peanut), about 3 cups (700 ml)

Step-by-Step Instructions

1. Prep the Dry Mix
   In a large bowl whisk cassava starch, cornstarch, baking powder, salt, and sugar.

2. Incorporate Cheese
   Add the grated cheese, tossing to coat so it’s evenly distributed.

3. Form the Dough
   Add the egg and most of the milk. Mix with a spoon, then knead gently with your hands until a smooth, soft dough forms.
   Tip: The dough should feel moist but not sticky. Add the remaining milk a teaspoon at a time if it’s too dry.

4. Shape the Buñuelos
   Divide into walnut-sized pieces and roll into smooth balls (about 1 inch / 2.5 cm).

5. Heat the Oil
   Pour oil into a deep pot or Dutch oven to a depth of 2–3 inches. Heat slowly to 320 °F / 160 °C—a slightly lower temperature than typical deep-frying so the buñuelos cook through without cracking.

6. Fry in Batches
   Drop in a few balls at a time. They will sink, then rise as they puff. Fry 4–6 minutes, turning occasionally, until deep golden brown.

7. Drain & Serve
   Remove with a slotted spoon, drain on paper towels, and serve warm.

Pro Tips for Perfect Buñuelos

• Cheese Matters: Queso costeño provides authentic saltiness. If using feta, rinse briefly to reduce excess salt.

• Oil Temperature: Too hot and they crack; too cool and they absorb oil. A thermometer is your best friend.

• Make-Ahead: Shape the dough balls and refrigerate (covered) for up to 4 hours before frying.

Variations & Serving

• Sweet Finish: Dust with powdered sugar while warm.

• Stuffed: Hide a small cube of guava paste inside for a sweet-salty surprise.

• Pairings: Serve with a cup of Colombian hot chocolate or a thick slice of natilla custard during the holidays.

Storage

Best eaten fresh, but leftovers can be reheated in a 350 °F (175 °C) oven for 5–7 minutes. They will not stay crisp if microwaved.

Frequently Asked Questions

Can I bake them?
They won’t puff the same way. Frying is key to their airy texture.

What if I can’t find cassava starch?
Tapioca starch is an acceptable substitute.