Colombian Buñuelos (Buñuelos Colombianos)
Colombian buñuelos are a fried treat made of fresh, white, and salty cheese called queso costeño, tapioca starch, and cornstarch. They are crispy on the outside, and soft and fluffy on the inside. Buñuelos are an important part of the Colombian Christmas tradition, but are also popular the rest of the year.
Equipment
- electrical deepfrying pan or a heavy based frying pan
Ingredients
- 200 g queso costeño, grated finely (replace with fresh white cheese and feta, see recipe link in blog post)
- 30 g tapioca starch (also called tapioca flour)
- 200 g cornstarch (maizena)
- 1 egg, whisked
- 1 tsp baking powder
- 25 g white sugar
- milk, depending on how wet the dough is (0 to about 12 tablespoons)
- vegetable oil for frying (for example sunflower oil)
Instructions
- Make the doughMix together the grated cheese, tapioca starch, cornstarch, egg, baking powder and sugar. Knead well with your hands until the cheese is fully incorporated in the dough. Add milk if necessary, by the tablespoon, until you have a consistent and smooth but firm dough
- Divide in ballsDivide the dough in about 15 balls of 40 grams each. Shape them well into a firm and round ball
- Heat up the oilHeat up the oil to about 150 -160 degrees Celsius (300 to 320 Fahrenheit). If you can't measure the temperature, use a low source of heat. Check if the oil is ready by placing a little bit of the dough in the oil. It needs to sizzle and bubble a bit, but not immediately color
- FryFry the buñuelos in batches, for about 10-12 minutes per batch, and until golden brown. If they color too rapidly, turn down the heat
- DrainPlace the buñuelos on paper towels to drain excess oil
- Serve immediately
Notes
Buñuelos taste best out of the frying pan, but you can eat them at a later time the same day as well. Keeping them longer might dry them out too much.
Do you love this recipe?Give it a 5-star rating and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!