Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.
On December 7th in Colombia, friends get together to celebrate “el dia e las velitas”, a Christmas tradition in honor of the Virgin Mary. They light candles in front of their houses or on their balconies, cook traditional Christmas treats, like Natilla, Buñuelos and Hojuelas and of course, they party 
.
Now let’s talk about this Buñuelos recipe. Traditionally they are made with Costeño cheese (Queso Costeño) which is a Colombian white cheese that is a little saltier and harder that Queso Fresco. I used feta cheese for this recipe because to me it’s the most similar cheese to Queso Costeño that I have found. I have to tell you, this recipe gave me a lot of trouble. Now that I’ve made this Buñuelos, I have a lot of respect for buñuelo makers in Colombia . I know the Buñuelos don’t look very attractive, but they taste wonderful. They are the right consistency inside but it was a bit difficult to get the correct crust consistency because the oil temperature has to be perfect. Feliz dia de las velitas and enjoy!
Ingredients
Vegetable oil for frying
¾ cup cornstarch
2 tablespoon yucca flour or tapioca starch
1 cup finely grated feta cheese
¼ cup finely grated Queso fresco or fresh farmer cheese
½ teaspoon sugar
Pinch salt
1 tablespoon milk
Directions
1. Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.
2. Form small balls using your hands.
3. In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil. Cover the pot and after about 3 to 4 minutes, turn the heat up and fry until golden brown.
4. Remove from the oil and drain on a plate lined with paper towels. Serve.
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{ 45 comments… read them below or add one }
I’ve heard of buñuelos but have never tasted them before; looking at the ingredients, I’m so curious about the flavor and texture. I think they look marvelous! However, I still have to make your arepas recipe. Since I have all the ingredients, I have no excuse. Maybe these buñuelos will motivate me – I can make both!
Those look amazing! I love your blog because every post is something that I haven’t seen before and is something I want to make!
Oh wow..They looks so yummy…i love yucca..An important dish in Kerala cooking too..
where can we get Yucca flour from??
These are like hush-puppies only its corn meal rather than corn flour and does not consist of the lovely cheeses you have in your recipe… Thanks so much for this lovely traditional idea Erica…I am sure it must be really easy to feed little one’s too yes ?… : ) …
Hope you have a wonderful and fun time at the festivities…!
oh nice!!! pity it has cheese
but loved reading about it nonetheless 
Oh my, I’m drooling!…These look sooo good!
Se ven absolutamente deliciosos Erica, besoosss, gloria
You can’t beat the combination with these buñuelos and hot chocolate! Yum yum
Cheers!
Gera
I can say I have never had these, but want some now – if I knew these little globes of heaven were an option, I’d never leave the breakfast table. Erica, you’re getting me into serious trouble now!
This is really a simple recipe and makes me drooling…
Thank you all
I like these buñuelos. In Mexico we have them too, but they are different. I need to make both recipes to compare them back to back
I have heard of bunelos before, but never knew they had cheese in them! I bet they taste great.
Wow, these bunuelos sure look yummie…yuca flour and cheese…wish to try them soon
I’ve never tried these but they sure look delicious!
all that cheese and frying……YUM!!!
I love your buñuelos. In Greece we call them tyrokroketes (cheese croquettes). I have not made them yet but now I feel like making some.
oh, yummy yum, that’s a delicious cheesy treat!!! sounds absolutely delicious!!!!
I’m pretty sure you can’t go wrong with fried cheese AND partying. Great recipe and thanks for the description about this Colombian holiday!
Erica,
Encantadisima de encontrar este sitio, especialmente por los ingredientes que usas, ya que son faciles de conseguir en otros paises. Desde ahora esta familia sera una fiel seguidora de este blog. Ya te contaremos como nos quedan la natilla y los bunuelos. Ojala puedes publicar algo para navidad.
Thank you everyone for visiting
Thank you. My 8 year old daughter will be SOOOO Happy, she has been asking for them.
I’m so greatful I found your site.
Thank you so much.
What are you talking about? These look attractive to me. They look delicious, really. At first, I thought it was a savory treat, but then I found out it’s a breakfast item. And a breakfast item to be had with hot chocolate too! Oh, my. I’m definitely making these.
I love buñuelos! I make mine a little different- I use half queso fresco (or blanco) and half queso cotija (mexican parmesan cheese-pretty salty). I also add harina pan (corn flour) to mine it gives it a nice crust on the outside. I put it in a food processor until it forms a dough. I found a recipe from one of my colombian cookbooks and tweaked it up! The cheese makes all the difference with almojabanas, pandebono and buñuelos! And you’re right-the temperature of the oil is crucial. These are my favorite with cold coke!
OOOh Erica, me encantan estos buñuelos!
Me gustan mucho!!! Muchas Gracias por tu receta!
MMMMMM,…estupendo!
Erica, instead of feta cheese try “queso Cotija”. It’s very close to the “queso Costeño”. Where we live we can find it at WalMart. It’s a mexican cheese like “queso fresco”. My husband uses it to make “pandebonos”.
Adriana- Thank you so much! I am going to try it next time.
Hi!
Mmm those buñuelos look delicious! I was wondering if you tried to incorporate an egg. Perhaps is because the yield is not in a larger quantity, it doesn’t affect the recipe. I also add a little baking powder.
Happy Holidays..
~Xavier
~Xavier
I made these for christmas and my biggest problem was forming a perfectly round ball! Like you, I now have great respect for my mom, grandma and all buñuelo makers out there! =)
Wondering if you have a recipe for Pandebono with ingredients in the USA.
Sam- I am going to post the pandebono recipe this week.
They are delicious and my familys version taste potatoish..
I highly recommend those Bunuelos. They are very delicious. Has anyone had a fried Arepa with egg. A lot of people from the coast of Colombia usually eat that. At first its hard to make but once its cooked its a reward.
We live in Australia and are also unable to source Queso Costeño. My mum instead uses ricotta and it is my favourite Colombian dish that she makes. I have just stumbled across this site and I look forward to exploring it more and passing it onto my friends and familia!
Yo estoy en NJ y acabo de hacer bunuelos y quedaron perfectos… pense que valdria la pena compartir con Uds una receta que funciona usando ingredientes que se consiguen en un supermercado normal. Segui la receta que esta en Youtubeyoutube.com/watch?v=kCugjQ40fu8.
Hize los cambios que sugiere Erica, el almidon agrio que sale en esa receta lo cambie por Tapioca Flour, el Colmaiz por Corn-Starch, el queso costenio, por mozarella comun y corriente. Y quedaron redondamente deliciosos…
Hi Erica, Thanks for the recipe although I’ve tried it already and for some reason I cannot explain for me it was a disaster, maybe I’m doing something wrong? But I followed every single step of it. Anyways it may for the lack of Colombian ingredients available around my area (Williamsburg VA), nonetheless Thanks.
Juan- This is a hard recipe! I made it different times and and it is not an easy recipe to make! The oil has to be at the right temperature.
I made the bunuelos, but it it is a little complicated, but they tasted delicious. I use a store bought box for bunuelos , i live in miami and every supermarket has it. And i use cotija chese, or you can use a hard white cheese. It was hard work but worth it.
Thank you!!!
I appreciate you take time to publish our recepies,
specially cause I’m in Ia. and is so difficult find
some Colombian ingredients so your web site help me
soooooo much!!!
Happy holidays,
be bless
As Erica said this are a little tricky to make, I found a recipe that gives the same texture and taste as the ones made in Colombian bakeries…here the recipe.
lossaboresdemicocina.blogspot.com/2010/12/bunuelos-cheese-baignets
Where can I find yuca flour? Love your recipes. Thanks.
Patricia- I find mine at my local market.
How many does the recipe make roughly? Also thank you for sharing this recipe with us.
Erica , a little curious about why there’s no egg on your recipe. Is the feta cheese moisture enough to make the dough ?
What about baking power?
I would love to confirm these two ingredients on your recipe before trying.
Thank you
Hi Vivian- I followed my aunt’s recipe and she doesn’t add egg to hers…..I changed the queso costeño for feta cheese.