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Breads & doughs

Colombian buñuelos: cheese and cornstarch fritters

Golden, round, airy Colombian buñuelos made with queso costeño and cornstarch. Learn the exact oil temperature so they do not burst.

By · Updated on

Total time
55 min
Servings
6
Difficulty
Medium
Cuisine
Colombian
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Image of Colombian buñuelos: cheese and cornstarch fritters

Ingredients

  • For the dough

  • For frying

Method

  1. Grate the cheese

    Grate 250 g of queso costeño on the coarse side of a grater. If it is very dry or hard, crumble it with your hands.

    Block of queso costeño being grated over a glass bowl with a metal grater.

    Block of queso costeño being grated over a glass bowl with a metal grater.

  2. Mix the dry ingredients

    In a large bowl, mix the grated cheese with the cornstarch, cassava starch, sugar and baking powder.

    Glass bowl with grated cheese, cornstarch, cassava starch, sugar and baking powder, mixed with a wooden spoon.

    Glass bowl with grated cheese, cornstarch, cassava starch, sugar and baking powder, mixed with a wooden spoon.

  3. Add the egg and milk

    Make a well in the centre. Add the egg and 60 ml of milk.

    Bowl of dry cheese and starch mix with a raw egg in the centre and a small jug of milk beside it.

    Bowl of dry cheese and starch mix with a raw egg in the centre and a small jug of milk beside it.

  4. Knead until smooth

    Knead for 3 to 5 minutes until you have a smooth dough that does not stick to your hands. If it is dry, add 1 tablespoon of milk; if it sticks, add a little starch.

    Hands kneading a smooth white dough on a light wooden table dusted with starch.

    Hands kneading a smooth white dough on a light wooden table dusted with starch.

  5. Shape the balls

    Take portions of about 25 g and roll each between your palms into a smooth ball with no cracks. You should get 24.

    Hands rolling a ball of white dough, with smooth balls lined up on a tray lined with baking paper.

    Hands rolling a ball of white dough, with smooth balls lined up on a tray lined with baking paper.

  6. Heat the oil

    Heat the oil in a deep pot over low heat to 160 °C. Without a thermometer, drop in a piece of dough: it should rise slowly with gentle bubbles.

    Deep pot of clear oil with a cooking thermometer reading about 160 °C, beside a slotted spoon.

    Deep pot of clear oil with a cooking thermometer reading about 160 °C, beside a slotted spoon.

  7. Fry over low heat

    Fry 6 to 8 buñuelos per batch for 8 to 10 minutes, moving them gently, until they puff up and turn golden all over. Keep the heat low.

    Pot of hot oil with buñuelos floating, some golden and some still pale, and a slotted spoon turning one.

    Pot of hot oil with buñuelos floating, some golden and some still pale, and a slotted spoon turning one.

  8. Drain and serve

    Lift the buñuelos out with a slotted spoon and drain on paper towels. Serve hot.

    White plate with a pyramid of golden buñuelos, one broken in half to show the airy inside.

    White plate with a pyramid of golden buñuelos, one broken in half to show the airy inside.

The step photos are illustrative.

Notes

Queso costeño is firm and salty; if you use another cheese, taste it first. To keep buñuelos from bursting, smooth each ball well and fry with the oil near 160 °C: below 150 °C they soak up oil, and above 175 °C they brown outside while staying raw inside. The dough should be soft and not sticky; adjust with a little milk or starch. Never leave hot oil unattended and keep water away from it. Contains milk and egg. There is no wheat flour; if you avoid gluten, check the labels of the starch and the baking powder. They are best fresh. Keep them up to 1 day in a covered container and reheat in a 180 °C oven for 5 to 8 minutes.

Nutrition facts

1 serving (4 buñuelos, 1/6 of the recipe)

396Calories · kcal
Protein
10.1 g
Carbohydrates
43.8 g
Fat
19.7 g
Saturated fat
6.8 g
Fiber
0.4 g
Sugars
5.7 g
Sodium
367 mg

Estimated per serving of 4 buñuelos, using white cheese as the equivalent of queso costeño, cornstarch and cassava starch. Includes about 50 g of oil absorbed in total while frying.

Reference source: USDA FoodData Central, SR Legacy April 2018

For general information only; it does not replace advice from a qualified health or nutrition professional.

About this recipe

Buñuelos are the classic partner of natilla at Colombian Christmas: fried balls of cheese, cornstarch and egg, crisp outside and soft inside. The key is a smooth dough and gentle heat, with the oil near 160 °C.

Frequently asked questions

Why do my buñuelos burst when frying?

Almost always because the oil is too hot, the balls have cracks or the dough is too dry. Fry near 160 °C, smooth each ball well and add a little milk to the dough if it cracks when shaping.

Why are my buñuelos hard or greasy?

Too much starch makes them hard, and oil below 150 °C makes them absorb fat. Measure the starch, keep the oil near 160 °C and fry only a few per batch.

What cheese can I use if I cannot find queso costeño?

Use a firm, salty white cheese such as cotija or well-drained feta, grated. Avoid very moist or very soft cheeses, because the dough will not hold together.

Can I bake buñuelos instead of frying them?

You can bake them at 200 °C for about 15 to 20 minutes, but they come out drier and without the crisp crust of fried ones. For the traditional flavour, fry them.

How do I store and reheat buñuelos?

They are best fresh. Keep them up to 1 day in a covered container and reheat in a 180 °C oven for 5 to 8 minutes to bring back the crust.

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