Colombian
⭐ Highly Rated
25 minmedium
ColombianDessert
Recipe Story
origins & traditionsBuñuelos de Yuca are traditional Colombian cheese fritters that transform simple cassava root and fresh cheese into irresistible golden spheres. Unlike the more common corn-based buñuelos, these yuca versions offer a unique texture and subtle sweetness. The cassava is boiled until tender, mashed smooth, and combined with crumbled fresh cheese, eggs, and a touch of sugar to create a dough that fries up perfectly crispy. Each buñuelo puffs up beautifully in hot oil, developing a crunchy exterior while maintaining a soft, pillowy interior with pockets of melted cheese throughout. These fritters are especially popular during Christmas and New Year celebrations, but their delicious flavor makes them welcome at any gathering. The combination of starchy yuca and salty cheese creates an addictive sweet-savory balance that keeps everyone reaching for more.
Instructions
step by step0/15 done
Peel the cassava root and cut into chunks, removing the fibrous center core. Rinse well under cold water.
Place cassava chunks in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil over high heat.
Reduce heat to medium and cook for 20-25 minutes until cassava is very tender and easily pierced with a fork.
Drain cassava thoroughly and let cool for 5 minutes. Transfer to a large bowl.
Mash the cassava with a potato masher or fork until completely smooth with no lumps remaining.
Crumble the fresh cheese into small pieces and add to the mashed cassava.
Add eggs, sugar, and remaining salt to the mixture. Mix thoroughly until a cohesive dough forms.
Knead the dough gently in the bowl for 2-3 minutes until smooth and pliable.
Heat vegetable oil in a deep pot or dutch oven to 350°F (175°C). Oil should be at least 3 inches deep.
Wet your hands with water and take a golf-ball sized portion of dough. Roll between your palms to form a smooth ball.
Gently drop 3-4 balls into the hot oil, being careful not to overcrowd the pot.
Fry for 4-5 minutes, turning occasionally with a slotted spoon, until buñuelos are deep golden brown all over.
Remove with slotted spoon and drain on paper towels.
Repeat with remaining dough, maintaining oil temperature between batches.
Serve warm or at room temperature.
Buñuelos de Yuca
4.6 (23)
Crispy golden fritters made from cassava and fresh cheese, a beloved Colombian treat perfect for celebrations and family gatherings. These savory-sweet bites are crunchy on the outside and soft inside.
medium
55 min
8 servings
Ingredients
0 of 8 checked
Main Ingredients
- 2 pieces sweet-potatoes, peeled and cut into chunks (substitute for cassava)
- 1 1/2 cups cheese-ricotta, crumbled
- 2 pieces eggs, lightly beaten
- 1/4 cups flour, all-purpose
- 2 tablespoons honey
- 1 1/2 teaspoons salt
For Frying
- 6 cups vegetable-oil
Optional Flavor
- 1/2 teaspoons cinnamon, ground (optional)
Chef Tips
expert advice•Use fresh cassava root rather than frozen for the best texture.
•The dough should be moist but not sticky - if too wet, add a tablespoon of flour.
•For a traditional touch, use queso fresco or queso campesino; farmer cheese or ricotta salata work well as substitutes.
•Keep your hands damp when forming balls to prevent sticking.
•Test oil temperature with a small piece of dough - it should sizzle immediately and float to the surface.
•If buñuelos brown too quickly, reduce heat slightly.
•For extra flavor, add a pinch of anise seeds to the dough.
•These are best enjoyed fresh but can be reheated.
•Some families add a splash of aguardiente (Colombian anise liqueur) to the dough for authentic flavor.
