ColombianAppetizer

Recipe Story

origins & traditions

Buñuelos de Yuca are traditional Colombian fritters made from grated cassava root combined with fresh cheese and aromatic herbs. These golden-brown bites are a staple at Colombian celebrations and family gatherings, offering a delightful contrast between their crispy outer shell and soft, cheesy center. The addition of cilantro and green onions gives them a distinctive flavor that sets them apart from other Latin American fritters. Served warm with a spicy ají dipping sauce, these buñuelos represent the heart of Colombian comfort food. The recipe has been passed down through generations, with each family adding their own special touch. Whether enjoyed as an appetizer at parties or as a casual snack with friends, these fritters bring people together around the table, embodying the warmth and hospitality of Colombian culture.

Instructions

step by step

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Peel and grate the yuca root using a box grater or food processor until finely shredded. Place the grated yuca in a clean kitchen towel and squeeze out excess moisture over a bowl. Let the liquid settle for 10 minutes, then pour off the water, reserving the starch that settles at the bottom.
In a large mixing bowl, combine the squeezed yuca, reserved yuca starch, crumbled cheese, eggs, flour, baking powder, salt, and black pepper. Mix thoroughly until a sticky dough forms.
Finely chop the cilantro and green onions, then fold them into the yuca mixture. The dough should be cohesive but slightly sticky.
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). The oil should be at least 3 inches deep for proper frying.
Using wet hands or two spoons, form the mixture into golf ball-sized spheres. Gently drop 4-5 balls into the hot oil, being careful not to overcrowd the pot.
Fry for 4-5 minutes, turning occasionally with a slotted spoon, until the buñuelos are deep golden brown and crispy on all sides.
Remove the fritters with a slotted spoon and drain on paper towels. Repeat with remaining dough.
While still warm, prepare the ají sauce by blending tomatoes, cilantro, lime juice, garlic, and a pinch of salt until smooth.
Serve the buñuelos immediately while hot and crispy, accompanied by the fresh ají sauce for dipping.

Buñuelos de Yuca

4.6 (18)

Crispy Colombian yuca fritters with a golden exterior and fluffy interior, seasoned with fresh cilantro and served with tangy ají sauce. A beloved Colombian street food perfect for any gathering.

medium

35 min

8 servings

Ingredients

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Main

2 pieces sweet-potatoes, peeled and grated (substitute for yuca)
1 1/2 cups cheese-mozzarella, crumbled or shredded
2 pieces eggs, beaten
1/2 cups flour, all-purpose

Herbs

3 tablespoons cilantro, finely chopped
1/4 pieces onions, finely minced (green onions)

Seasoning

1 teaspoons salt
1/2 teaspoons black-pepper

Cooking

4 cups vegetable-oil, for deep frying

Sauce

2 pieces tomatoes, for ají sauce
1 pieces lime, juiced, for sauce
2 cloves garlic, for sauce

Chef Tips

expert advice

•For the best results, make sure to squeeze out as much liquid as possible from the grated yuca - excess moisture will make the fritters soggy.

•The reserved yuca starch acts as a natural binder and helps achieve the perfect texture.

•If you cannot find fresh yuca, frozen grated yuca works well as a substitute.

•The cheese traditionally used is queso fresco or queso blanco, but mozzarella can be substituted for a milder flavor.

•For extra flavor, add a pinch of cumin to the dough.

•The oil temperature is crucial - if too hot, the outside will burn before the inside cooks; if too cool, the buñuelos will absorb too much oil and become greasy.

•Test one fritter first to adjust the temperature.

•These are best enjoyed fresh and hot, but can be reheated in the oven.

•For a spicier version, add finely minced jalapeño to the dough or serve with extra hot sauce.