Colombian Buñuelos
Colombian Buñuelos are magical cheese-based fitters. They’re crispy outside with a soft food cake consistency in the inside and tiny notes of sweetness.
I’m so excited of introducing this new recipe in my blog! I grew up in Colombia eating these beauties during Christmas and as part of the tradition, we serve a dish that goes with buñuelos, natilla (a flan-like dessert that is sweet and compliments well with the salty flavor of buñuelos), dulce de leche or manjar blanco.
Christmas in Colombia begins on December 7th with the celebration of Día de las Velitas (Day of the Candles) where people place hundreds of candles at the doors of their homes and in their neighborhood to guide the way of the Virgin Mary.
Friends and families gather together to sing Christmas carols and enjoy Christmas treats… Oh man, It’s wonderful to remember my childhood!
However, buñuelos are so popular that people eat them year round for breakfast with a cup of hot chocolate or coffee.
INGREDIENTS
Feta Cheese: Authentic buñuelos use Queso Costeño; a hard, salty, fresh cheese. Unfortunately, this cheese is hard to find being outside from Colombia, but feta cheese works well in this recipe.
Parmesan Cheese: Will add a very close texture and taste like the original buñuelos made with Queso Costeño.
Cornstarch & Cassava flour: Colombian buñuelos are made with the correct ratio of these two starches flour to get the characteristic crunchy texture on the outside and softness in the inside.
Baking Soda: Many recipes call for using baking powder but I’ve found baking soda will help the buñuelos are crispier outside.
Apple cider vinegar: Just a bit is enough to get spongy buñuelos.
Sugar: I’m using the brand Lakanto because this brand has refined-sugar-free. You can substitute this one for sugar cane.
Salt: To bring balance to the sweetness and enhance flavors.
Butter: It’ll provide moisture to the mix.
Egg: To add fluffiness and structure.
Unsweetened coconut milk: You also can use regular milk if your prefer. For this ingredient there isn’t and exact measurement because you have to add it gradually and carefully to hydrate the batter that can’t be sticky or dry. The mixture has to look like play dough. ( I’ll be guiding you to get the perfect mixture for making buñuelos).
Steps to make Colombian Buñuelos
- Mix all the dry ingredients in a bowl.
- Grate the cheeses very tiny and add them to the dry ingredients.
- Add the egg, butter and vinegar and combine well all the ingredients.
4. Check if the mixture is looking dry if so, add a small flow of milk (remember the batter can’t be sticky, so be careful when adding this liquid. You’ll know it’s good, if you press the batter with your fingers and it doesn’t breaks or stick on your hand).
5. Cover and let sit for few minutes.
6. Form balls and fry until the buñuelos get golden and enjoy!
Final Tips
- The cheese needs to be very finely grated, otherwise the dough won’t be smooth and your buñuelos could burst open when frying.
- The oil temperature needs to be the same throughout the frying process. Too hot and your buñuelos will crack. If you see your buñuelos getting cracked, remove them from the oil ASAP. Reduce the heat and use a food thermometer to make sure the oil stays at 350 Fahrenheit (175 celsius).
- You need to deep fry the buñuelos to get a smooth and gold color.
- One way to know if the oil temperature is right, you have to jump to the oil a little ball of your mixture, if it floats between 10-12 seconds, the temperature is right to start frying the buñuelos.
- When frying the buñuelos, you have to leave enough space among them, so they can spin and fry along all the sides.
- The oil you use for buñuelos should be new oil, not one that you have previously fried something else in.
How to Store
Buñuelos are better to eat them the same day. The fresher the better! But if you get some leftovers, you can store them in a bowl and cover with a kitchen towel for 1-2 days to room temperature
To reheat, you can use the microwave for about 10-15 seconds but my all time favorite way to reheat my leftover buñuelos (if there is any!) is using the toaster oven.
You can also reheat by using the air fryer at 250 Fahrenheit (120 celsius) for 6 minutes. Keep an eye on them so you’re not going to end up with burned buñuelos.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy, friends!🌞
For more Colombian recipes, you can check:
Colombian Style Shrimp Ceviche
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Colombian Buñuelos
Ingredients
- 1 cup cornstarch
- 1 tbsp cassava flour
- 1 cup feta cheese grated in small pieces
- 1 tbsp Parmesan cheese grated in small pieces
- 1 tbsp sugar refined sugar-free (Lakanto)
- ½ tsp baking soda
- ½ tsp sea salt
- 1 egg room temperature
- 1 tbsp butter room temperature
- ¼ tsp apple cider vinegar
- dash unsweetened alternative milk room temperature – use if necessary (check notes for more information)
- 2 cups avocado oil or any other of your preference
Instructions
- In a frying pot (I use a 1-q cast iron pot) add the vegetable oil and heat over medium heat until it reaches 350 Farenheit or 175 celsius.
- In a bowl mix the corn starch, cassava flour, sugar and baking soda. Whisk until well combined.
- Add the cheese and mix well.
- Add the egg, butter and vinegar and start kneading the dough until a smooth play dough-like consistency is achieved. Add a small portion of milk if you see the batter looks dry.
- Form small round balls, about 1.5 inches in diameter r about 30 grams each.
- Add them to the frying oil, making sure the oil conserves the temperature. If the oil starts getting hotter than 350 farenheit, reduce the heat until it is the desired temperature.
- Fry the buñuelos for about 6 minutes, until golden brown.
- Remove from the oil and place them on a plate with a paper towel to drain excess oil.
- Serve immediately.
Notes
- For the milk, there isn’t and exact measurement because you have to add it gradually and carefully to hydrate the batter that can’t be sticky or dry. The mixture has to look like play dough.
- If your oil starts getting too hot, reduce the heat. Use a food thermometer to make sure the oil stays at 350 Fahrenheit (175 celsius).
- If you see your buñuelos getting cracked, remove them from the oil ASAP, this is a sign that the oil is too hot or the dough needs to be kneaded for a smoother consistency.
- The oil you use for buñuelos should be new oil, not one that you have previously fried something else in.
- The cheese needs to be very finely grated, otherwise the dough won’t be smooth and your buñuelos could burst open when frying.