Traditional Colombian Dishes
Colombian Buñuelos
Prepare authentic Colombian buñuelos: golden and puffed on the outside, soft and slightly elastic on the inside, with all the flavor of cheese. A traditional recipe perfect for breakfast, snack, family gatherings, or December celebrations.
These buñuelos are made with cheese, cassava starch, and cornstarch. The key to achieving a good texture is to use well-drained cheese, add the milk gradually, and fry the balls at a moderate temperature so they cook evenly.
01
Ingredients
Have everything ready before you begin.
- ✓250 g of costeño cheese or firm fresh cheese, well drained
- ✓125 g of cassava starch, tapioca, or manioc starch
- ✓60 g of cornstarch
- ✓1 teaspoon of baking powder
- ✓1 tablespoon of sugar
- ✓1 medium egg
- ✓60 to 80 ml of whole milk
- ✓Approximately 1 liter of vegetable oil for frying
02
Step-by-step method
- 01
Grate the cheese finely
Grate the cheese finely. If you use costeño cheese, try it before incorporating it, as it can be quite salty. Do not add additional salt and make sure the cheese does not have excess water.
- 02
In a large bowl, mix the grated cheese, cassava starch,...
In a large bowl, mix the grated cheese, cassava starch, cornstarch, baking powder, and sugar. Stir well to distribute the ingredients evenly.
- 03
Add the egg and start kneading
Add the egg and start kneading. First, incorporate 60 ml of milk gradually while integrating the mixture.
- 04
Knead for several minutes until you get a compact, smooth, and...
Knead for several minutes until you get a compact, smooth, and easy-to-work-with dough. If it crumbles, add the remaining milk in small quantities. If it becomes too sticky, let it rest for a few minutes and knead it again; do not add wheat flour.
- 05
Take portions of dough and roll them between your palms until you form...
Take portions of dough and roll them between your palms until you form spheres of about 4 cm. Repeat the process with all the dough and place the balls on a clean tray. Try to make them similar in size.
- 06
Smooth out any small cracks that appear on the surface with lightly...
Smooth out any small cracks that appear on the surface with lightly moistened fingers, without soaking the dough.
- 07
Heat the vegetable oil in a deep pot with high sides to approximately...
Heat the vegetable oil in a deep pot with high sides to approximately 150 °C. If you don't have a thermometer, test with a small ball of dough: it should sink briefly, start rising slowly, and form moderate bubbles.
- 08
Carefully introduce the buñuelos, leaving enough space between them.
Carefully introduce the buñuelos, leaving enough space between them. Do not fill the pot too much to avoid the oil losing temperature and the pieces sticking together.
- 09
Fry each batch for approximately 8 to 10 minutes, until the buñuelos are...
Fry each batch for approximately 8 to 10 minutes, until the buñuelos are puffed, golden, and firm on the outside. Gently move them with a slotted spoon to favor even cooking.
- 10
If they brown too quickly, lower the flame or remove the pot from the heat...
If they brown too quickly, lower the flame or remove the pot from the heat for a few moments. The temperature should remain stable so the inside cooks without the surface burning.
- 11
Remove the buñuelos with a slotted spoon and place them on absorbent paper.
Remove the buñuelos with a slotted spoon and place them on absorbent paper. Wait a minute before serving, as the inside will be very hot.
- 12
Serve the buñuelos hot or warm, alone or accompanied by coffee, hot...
Serve the buñuelos hot or warm, alone or accompanied by coffee, hot chocolate, or a cold drink.
- Use well-drained cheese to avoid the dough becoming too wet and opening during frying.
- Add the milk gradually, as the amount needed may vary depending on the humidity of the cheese.
- The dough should form smooth, compact balls without deep cracks.
- Fry at approximately 150 °C; a temperature that is too high can brown the buñuelos on the outside and leave them raw on the inside.
- Do not fill the pot too much and move the buñuelos gently.
- Never leave the oil unattended and turn off the heat before moving the pot.
- The dough can be kept covered in the refrigerator for a few hours. Before frying, let it lose some of its chill to favor even cooking.