Colombian
⭐ Highly Rated
25 minmedium
ColombianSnack
Recipe Story
origins & traditionsBuñuelos are beloved Colombian cheese fritters that have been enjoyed for generations across Colombia. Made with a simple mixture of fresh cheese, cornstarch, and eggs, these golden spheres are deep-fried to perfection, creating a crispy exterior that gives way to a soft, cheesy interior. The combination of queso fresco and farmer cheese creates the perfect texture and authentic flavor. While traditionally served during Christmas and special celebrations, buñuelos have become a year-round favorite snack found in bakeries and street food stalls throughout Colombia. They are best enjoyed warm, straight from the fryer, when the cheese is still melty and the exterior is at its crispiest. The slight tanginess of the cheese combined with a hint of sweetness makes these irresistible treats that pair wonderfully with hot chocolate or Colombian coffee.
Instructions
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In a large mixing bowl, crumble the queso fresco and farmer cheese into small pieces.
Add the cornstarch, eggs, and sugar to the cheese mixture. Mix thoroughly until a smooth, cohesive dough forms. The mixture should be slightly sticky but manageable.
Knead the dough for about 5 minutes until it becomes elastic and smooth. If the dough is too sticky, add a tablespoon of cornstarch at a time.
Cover the dough with a damp cloth and let it rest for 10 minutes at room temperature.
Heat vegetable oil in a deep pot or dutch oven to 350°F (175°C). The oil should be at least 3 inches deep.
Lightly oil your hands to prevent sticking. Take a golf ball-sized portion of dough and roll it between your palms to form a smooth sphere.
Gently place the ball into the hot oil. Do not overcrowd the pot; fry 3-4 buñuelos at a time.
Fry for 5-7 minutes, turning occasionally with a slotted spoon, until the buñuelos are deep golden brown and sound hollow when tapped.
Remove with a slotted spoon and drain on paper towels.
Repeat with remaining dough, ensuring oil temperature remains consistent between batches.
Serve warm for the best texture and flavor.
Buñuelos Colombianos
4.0 (22)
Golden, crispy cheese fritters that are light and airy on the inside with a delicate crunch on the outside. These traditional Colombian treats are perfect for any time of day and incredibly addictive.
medium
45 min
12 servings
Ingredients
0 of 7 checked
Main Ingredients
- 2 cups cheese-feta, crumbled (queso fresco substitute)
- 1 cups cheese-ricotta, drained (farmer cheese substitute)
- 1 1/2 cups flour, cornstarch preferred
- 2 pieces eggs, beaten
- 2 tablespoons honey
For Frying
- 4 cups vegetable-oil, for deep frying
Seasoning
- 1/2 teaspoons salt (optional)
Chef Tips
expert advice•The key to perfect buñuelos is maintaining consistent oil temperature.
•Too hot and they will brown quickly on the outside while remaining raw inside; too cool and they will absorb too much oil and become greasy.
•Test the oil by dropping a small piece of dough - it should sizzle immediately and rise to the surface.
•For authentic Colombian flavor, use a combination of queso fresco and farmer cheese.
•If these are not available, substitute with ricotta salata or feta cheese, though the flavor will differ slightly.
•Some regional variations add a pinch of baking powder for extra lightness.
•The dough can be prepared a few hours ahead and kept covered in the refrigerator.
•Bring to room temperature before shaping and frying.
•For a festive touch, some Colombian cooks add a tablespoon of anise-flavored aguardiente to the dough.
•Buñuelos can be made smaller for bite-sized appetizers or larger for a more substantial snack.
