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    My Colombian Recipes » Recipes » Appetizers and Snacks » Colombian Buñuelos

    Colombian Buñuelos

    Nov 21, 2022 · Modified: Mar 28, 2023 by Erica Dinho · 102 Comments

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    Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.

    Colombian BuñuelosPinPin

    What are Colombian Buñuelos?

    They are fritters made with a mix of cheese, corn starch and yuca flour. They are crispy on the outside, soft and cheesy inside. They are a staple in Colombian during Christmas season.

    How to make Colombian BuñuelosPin

    Now let’s talk about my Colombian Buñuelos recipe and ingredients. Traditionally they are made with (Queso Costeño) which is a Colombian white cheese that is a little saltier and harder than 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 here in the United States. Some Colombian Buñuelos recipes are made just with corn starch, but my grandmother used to add yuca flour to her recipe and it gives the buñuelos a wonderful flavor and texture.

    Buñuelos Recipe 1024x683Pin

    I have to tell you, this recipe gave me a lot of trouble the first time I made it. Now that I’ve made these Buñuelos, I have a lot of respect for buñuelo makers in Colombia :). I know the Buñuelos pictures 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.

    Buñuelos ColombianosPinPin
    Buñuelos Colombianos (Colombian Buñuelos)|mycolombianrecipes.comPin

    Colombian Buñuelos Recipe

    Erica Dinho
    5 from 95 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Appetizer
    Cuisine Colombian
    Servings 6 servings
    Calories 212 kcal

    Ingredients
     

    • Vegetable oil for frying
    • ¾ cup cornstarch
    • ¼ cup yucca flour or tapioca starch
    • 1 cup finely grated feta cheese
    • ½ cup finely grated Queso fresco or fresh farmer cheese
    • 2 eggs
    • ¼ teaspoon baking powder
    • 2 tablespoons sugar
    • Pinch salt
    • 1 tablespoon milk

    Instructions
     

    • Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.
    • Form small balls using your hands.
    • 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.
    • Remove from the oil and drain on a plate lined with paper towels. Serve.

    Notes

    Frying Colombian buñuelos using the right temperature is very important. The oil can't be very hot or very cold. Be sure the oil is heated to 300 to 320 grades F.
     

    Nutrition

    Calories: 212kcalCarbohydrates: 24gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 84mgSodium: 402mgPotassium: 54mgFiber: 0.1gSugar: 4gVitamin A: 271IUCalcium: 202mgIron: 1mg
    Keyword buñuelos, colombian christmas food, navidad
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Buñuelos ColombianosPin

    In Colombia on December 7th in Colombia, friends get together to celebrate “el dia de 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 :).

    BuñuelosPin

    Tips to make Buñuelos

    When frying Colombian Buñuelos, they become very greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot.

    Avoid adding too many buñuelos at once into the oil as the increase in them will lower the oil’s temperature. Also it’s easier to flip them when there’s enough space. Make sure to add enough oil to your pot to cover the Buñuelos.

    You can make the dough for these buñuelos a day ahead of time if you want and leave it wrapped in the fridge.

    Colombian Buñuelos|mycolombianrecipesPin

    Buñuelos ColombianosPin
    How to make Colombian BuñuelosPin
    Colombian BuñuelosPinPin

    More Colombian Christmas dishes:

    Colombian Natilla Recipe

    Colombian Eggnog

    Colombian Hojaldras

    Colombian Tamales

    Colombian Pernil Asado

    Buñuelos ColombianosPinPin

    More Christmas and New Year Recipes

    Colombian Recipes For Christmas And New Year'sLime Rice PuddingStuffed Pork LoinMom’s Colombian Tamales (Tamales Colombianos De Mi Mamá)Natilla Colombiana (Colombian-Style Pudding)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Tangled Noodle

      December 07, 2009 at 4:16 pm

      5 stars
      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! 😎

      Reply
      • Mark

        August 07, 2012 at 8:49 pm

        5 stars
        To me they taste like fried cornbread. These go great with a cup of hot chocolate as the author stated....muy bien!

        Reply
        • Maritza Heg

          November 02, 2021 at 2:08 am

          Mark, maybe the taste resembles a bit that of cornbread BUT the HUGE difference is their consistency, their texture! Cornbread is HEAVY vs. Bunuelos which are very, very light (almost as light as a sponge) inside. and golden delicate outside crust.

          Reply
      • Wendy Barranco

        April 14, 2017 at 2:47 pm

        5 stars
        Approximately how many bunuelos does this recipe make? How much oil do I use to fry them? Thank you.

        Reply
        • Bright Dreams

          May 23, 2018 at 12:02 am

          5 stars
          Your answers depend on the size of your pot and the size of your balls. The easiest way is to make all your balls the same size and then add enough oil to cover the balls.

          Reply
        • Angela Alexandra Cadena

          December 12, 2021 at 7:36 pm

          I just made them and got 15 little bit bigger than a golf ball

          Reply
      • Mary_Virginia Jones

        August 23, 2018 at 4:40 pm

        5 stars
        You may get it in Caribbean or Latin grocery stores. Also, the tapioca flour
        is another name for it.

        Reply
      • Alexandra Corchuelo

        April 14, 2020 at 8:36 am

        5 stars
        I have been to Colombia and tested not only arepas and Buñuelos, but also pan de yucca. Everything in colombia is delicious. The buñuelos are my favorite out of the three of those though. You will love them. Just remember to be careful with your oil. If it's too hot you have burnt on the outside, raw on the I side yuck balls. Lol good luck and enjoy!

        Reply
      • Anonymous

        June 15, 2020 at 12:08 pm

        5 stars
        they are the best thing in the world!

        Reply
      • Nathalia

        December 05, 2020 at 10:13 pm

        5 stars
        Son deliciosos

        Reply
    2. Chris

      December 07, 2009 at 5:03 pm

      5 stars
      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!

      Reply
      • Dominique Ferate

        September 15, 2019 at 2:12 pm

        5 stars
        Latin American stores and the Latin section of some grocery stores in the US carry small boxes of it. The Colombian varieties are labeled “almidón de yuca”. I also saw some in a Brazilian cafe at my local mall! Good luck.

        Reply
      • Amber

        January 10, 2023 at 2:51 pm

        5 stars
        Finally made these as my family has been asking for me to make them for years! Your directions are amazing followed them perfectly and they came out amazing for my first try! They passed my Colombian husband's approval

        Reply
    3. Sarah Naveen

      December 07, 2009 at 5:20 pm

      5 stars
      Oh wow..They looks so yummy...i love yucca..An important dish in Kerala cooking too..
      where can we get Yucca flour from??

      Reply
      • Anonymous

        January 29, 2015 at 3:02 pm

        5 stars
        you have problems

        Reply
        • Anonymous

          January 02, 2019 at 12:17 pm

          5 stars
          good one man

          Reply
      • Lisa

        December 08, 2018 at 10:57 pm

        5 stars
        You can always find it in latin or asian stores but instead of yucca it is called tapioca flour

        Reply
        • Connie

          January 19, 2019 at 3:03 pm

          5 stars
          You can buy Yuca Harina Colombiana or GOYA Yuca Harina through Amazon.

          Reply
    4. Natalie

      December 07, 2009 at 5:45 pm

      5 stars
      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...!

      Reply
    5. Jhonny Walker

      December 07, 2009 at 5:53 pm

      5 stars
      oh nice!!! pity it has cheese 🙁 🙁 but loved reading about it nonetheless 🙂

      Reply
    6. Simply Life

      December 07, 2009 at 6:14 pm

      5 stars
      Oh my, I'm drooling!...These look sooo good!

      Reply
    7. Gloria

      December 07, 2009 at 6:49 pm

      5 stars
      Se ven absolutamente deliciosos Erica, besoosss, gloria

      Reply
    8. Gera @ SweetsFoods

      December 07, 2009 at 7:11 pm

      5 stars
      You can't beat the combination with these buñuelos and hot chocolate! Yum yum 🙂

      Cheers!

      Gera

      Reply
    9. Oysterculture

      December 07, 2009 at 8:07 pm

      5 stars
      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!

      Reply
    10. anncoo

      December 07, 2009 at 8:20 pm

      5 stars
      This is really a simple recipe and makes me drooling...

      Reply
    11. Erica

      December 07, 2009 at 9:07 pm

      5 stars
      Thank you all 🙂

      Reply
    12. Ben

      December 07, 2009 at 9:34 pm

      5 stars
      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 🙂

      Reply
    13. Kim

      December 07, 2009 at 11:22 pm

      5 stars
      I have heard of bunelos before, but never knew they had cheese in them! I bet they taste great.

      Reply
    14. Juliana

      December 07, 2009 at 11:25 pm

      5 stars
      Wow, these bunuelos sure look yummie...yuca flour and cheese...wish to try them soon 🙂

      Reply
    15. Lynda

      December 08, 2009 at 12:40 am

      5 stars
      I've never tried these but they sure look delicious!

      Reply
    16. Danielle

      December 08, 2009 at 12:56 am

      5 stars
      all that cheese and frying......YUM!!!

      Reply
    17. Ivy

      December 08, 2009 at 1:15 am

      5 stars
      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.

      Reply
    18. Vinolia

      December 08, 2009 at 4:08 am

      5 stars
      oh, yummy yum, that's a delicious cheesy treat!!! sounds absolutely delicious!!!!

      Reply
    19. Joanne

      December 08, 2009 at 7:01 am

      5 stars
      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!

      Reply
    20. Claudia

      December 08, 2009 at 9:06 am

      5 stars
      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.

      Reply
      • Anonymous

        December 19, 2018 at 8:28 am

        5 stars
        nico translate helped me with this one

        Reply
    21. Erica

      December 08, 2009 at 9:27 am

      5 stars
      Thank you everyone for visiting 🙂

      Reply
    22. Martha

      December 08, 2009 at 3:16 pm

      5 stars
      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.

      Reply
    23. Leela@SheSimmers

      December 08, 2009 at 3:53 pm

      5 stars
      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.

      Reply
    24. Felisha

      December 10, 2009 at 12:09 am

      5 stars
      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!

      Reply
    25. Sophie

      December 10, 2009 at 11:50 am

      5 stars
      OOOh Erica, me encantan estos buñuelos!

      Me gustan mucho!!! Muchas Gracias por tu receta!

      MMMMMM,...estupendo!

      Reply
    26. Adriana

      December 22, 2009 at 3:55 pm

      5 stars
      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".

      Reply
      • Erica

        December 22, 2009 at 4:10 pm

        5 stars
        Adriana- Thank you so much! I am going to try it next time.

        Reply
    27. Anonymous

      December 23, 2009 at 1:28 am

      5 stars
      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

      Reply
    28. Nats

      December 29, 2009 at 4:01 pm

      5 stars
      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! =)

      Reply
    29. Sam

      January 18, 2010 at 4:13 am

      5 stars
      Wondering if you have a recipe for Pandebono with ingredients in the USA.

      Reply
      • Erica

        January 18, 2010 at 8:31 am

        5 stars
        Sam- I am going to post the pandebono recipe this week.

        Reply
    30. Evan

      April 17, 2010 at 11:36 am

      5 stars
      They are delicious and my familys version taste potatoish..

      Reply
    31. Santa Marta

      November 07, 2010 at 9:29 pm

      5 stars
      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.

      Reply
    32. Sylvia

      November 08, 2010 at 12:04 am

      5 stars
      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!

      Reply
    33. Eugenio

      December 20, 2010 at 3:49 pm

      5 stars
      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...

      Reply
    34. Juan

      December 20, 2010 at 7:23 pm

      5 stars
      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.

      Reply
    35. Erica

      December 20, 2010 at 7:53 pm

      5 stars
      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.

      Reply
    36. soniA

      December 29, 2010 at 10:43 am

      5 stars
      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.

      Reply
    37. Xanta

      December 29, 2010 at 10:36 pm

      5 stars
      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
      🙂

      Reply
    38. Oceanbeat

      January 18, 2011 at 8:22 pm

      5 stars
      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

      Reply
    39. Patricia

      February 07, 2011 at 2:27 pm

      5 stars
      Where can I find yuca flour? Love your recipes. Thanks.

      Reply
      • Erica

        February 07, 2011 at 5:46 pm

        5 stars
        Patricia- I find mine at my local market.

        Reply
    40. diana

      December 11, 2011 at 10:19 am

      5 stars
      How many does the recipe make roughly? Also thank you for sharing this recipe with us. 🙂

      Reply
    41. VivianV

      December 11, 2011 at 11:37 pm

      5 stars
      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

      Reply
      • Erica

        December 12, 2011 at 8:00 am

        5 stars
        Hi Vivian- I followed my aunt's recipe and she doesn't add egg to hers.....I changed the queso costeño for feta cheese.

        Reply
    42. Michelle

      November 11, 2012 at 6:41 pm

      5 stars
      I learned, when I made your empanadas, that peanut oil is best for this. It heats to a hotter temp and is very clean (and reusable)

      Reply
    43. Laura

      December 01, 2012 at 10:40 pm

      5 stars
      Gracias, mujer! My mother is Colombian and I was born and raised in NJ. I lived there all my life but spent endless summers in Colombia as a child and as an adult. Once upon a time, I could go to my neighborhood in Paterson and get a bunuelo whenever I wanted. Now I live in FL, the side of FL that only has one very pathetic Colombian restaurant that doesn't even have this on the menu. It's been almost a year since I've had one. But now with this treasure of recipe I found, I will be able to bring a taste of home to our Christmas this year. Keep it up, chica! This blog rocks!

      PS I'm looking for a Mantecada reciepe too. I've yet to taste anything here in the states that comes close to what I tasted back in my 2nd home away from home....Colombia.

      Reply
    44. ana

      December 10, 2012 at 10:54 am

      5 stars
      Hi! I want to make these for xmas but I need to know how high do you turn up the heat after you cover the pot?

      Thanks!

      Ana

      Reply
    45. Liz

      December 10, 2012 at 2:36 pm

      5 stars
      If you are able to find the Greek cheese called Kaseri, it tastes even closer to queso costeño than feta. It is usually in the specialty cheese case by the deli at Publix.
      Thank you for all the wonderful recipes
      Liz

      Reply
    46. Christina

      January 11, 2013 at 6:02 pm

      5 stars
      Erica,
      After reading your blog, I just assumed bunuelos were made from scratch. When I got to Colombia, I saw the mix in the supermarkets. When I went to my family's finca, they had bought the mix from the bakery. My husband was so proud that his American wife can make them from scratch. To be honest, I think the ones from scratch tasted way better. 🙂 But I didn't tell my family that. haha

      Reply
    47. Bomvero

      May 30, 2013 at 11:23 am

      5 stars
      Hola Erica, una amiga colombiana me dijo que usa un queso llamado "cotija" para hacer sus buñuelos (deliciosos de hecho) Lo conoces, lo recomiendas? mi hija me tiene loca pidiendome que le haga "bolitas" desde que fuimos a visitarla, pero no me he arriesgado todavia.
      Como mides la temperatura del aceite? un termometro de carnes funcionara bien?

      Reply
      • Elizabeth

        September 17, 2013 at 4:43 pm

        5 stars
        Hola,

        Soy colombiana y vivo en California, así que no me es posible conseguir el queso costeño que tradicionalmente se usa en Colombia para hacer los buñuelos. Generalmente cuando hago buñuelos uso una mezcla de queso fresco mexicano y queso cotija (60/40). Me parece que saben ricos y el sabor es parecido a los que hacemos en Colombia.

        Antes de fritar los buñuelos mido la temperatura del aceite echando una bolita pequeña de masa al aceite caliente. La idea es que el buñuelo flote en cuanto lo sumerjas en el aceite y que se voltee solo, hasta que esté completamente dorado. Si los buñuelos se rajan mientras los estas fritando es porque el aceite está muy caliente.

        A Erica, muchas gracias por compartir tus deliciosas recetas colombianas. Leerlas me hace recordar la sazón de mis abuelas!!

        Reply
    48. Anonymous

      December 07, 2013 at 9:52 am

      5 stars
      Se parecen a las "almojabanas" que hacemos en Puerto Rico! yummy!

      Reply
    49. Paulina

      December 20, 2015 at 10:53 pm

      5 stars
      Hola, Erica. Siempre vengo a tu blog cuando quiero cocinar algo que me haga sentir en casa. Ayer hice un "trial run" con los buñuelos y todo salió perfecto: controlé la temperatura, se estaban volteando solitos -hermosos!- y salieron súper ricos; redonditos y perfectos por dentro, solo que el exterior quedo muy crujiente y un poquito grueso. ¿Será que esto se debió a la improvisación de los quesos (Feta y Cottage escurrido) o depronto mucha fécula de maíz? ¿O depronto la temperatura o tiempo de cocción? Muchas gracias por todas tus recetas. Un abrazo desde Abu Dhabi!

      Reply
    50. Tiss

      December 21, 2015 at 5:44 pm

      5 stars
      Hoy hice estos buñuelos y seguí la receta al pie de la letra pero no me quedaron muy bien que digamos. La masa quedó muy aguada, entonces le eché más harina de tapioca hasta que me fue más o menos posible hacer las bolitas, pero igual no quedaron como esperaba. Qué puede hacerse en ese caso, cuando la masa queda muy aguada?

      Gracias!

      Reply
    51. Veronica

      August 24, 2016 at 6:28 pm

      5 stars
      Hi Erica!

      My mom is from Medellin and she wants to try and make buñuelos herself, but she is wondering if she can make the dough and store it in the fridge for a day or two?
      Hope you can answer this! Love your blog by the way 🙂 You have so many delicious recipes!

      Best regards,
      Veronica

      Reply
      • Erica Dinho

        August 25, 2016 at 1:07 pm

        5 stars
        I don't know, I always fry them the same day, but she can try it!

        Reply
      • Anna

        December 22, 2017 at 1:37 pm

        5 stars
        My mom (Margarita Jaramillo) just tested this out, we fried dough we had made the previous day and it worked out great! Took a little longer to fry initially because the masa was cold from the fridge, it may make it a bit more oily so maybe get the masa closer to room temp when frying it.

        Reply
    52. Julie

      December 12, 2016 at 4:24 pm

      5 stars
      Hola,

      Podrías decirme para cuantos buñuelos es esta receta?

      Reply
    53. Anonymous

      March 19, 2018 at 5:41 am

      5 stars
      wow

      Reply
    54. Anonymous

      April 23, 2018 at 7:17 pm

      5 stars
      tried feta cheese, I do not like the taste of it, my guest didn't either.

      Reply
    55. Angie

      January 13, 2019 at 11:57 am

      5 stars
      Absolutely wonderful. I made these this morning for my Colombian exchange student, and she gobbled up 3 of them! She said they were perfect.

      I used a heaping tablespoon to form my buñuelos, and this recipe made exactly 9. I also used a candy thermometer to get the oil right at 300°. I set the stovetop on 4, or just above medium-low, and it took about 15 minutes to get up to the right temperature without getting too hot.

      Thanks, Erica! This is a keeper!

      Reply
    56. Claudette

      January 13, 2019 at 3:27 pm

      5 stars
      I want to try this recipe soon. I will let you know! Thanks for posting!

      Reply
    57. Veronicarojas

      February 01, 2019 at 5:57 am

      5 stars
      Your blog is literally the savior of my family legacy. I moved from Colombia as a little girl and never went back and never learned how to cook anything at all. But you have saved our traditions through your blog and there are no words to thank you!

      Reply
    58. Savannah

      May 01, 2019 at 10:52 am

      5 stars
      Hey! I'm making these for a class and they will have to be cooked a day before they are eaten, so would you recommend reheating them in an oven/microwave, or just serving them at room temperature?

      Reply
      • Erica Dinho

        May 01, 2019 at 3:46 pm

        5 stars
        Room temperature.

        Reply
    59. Antonio

      December 03, 2019 at 4:54 pm

      5 stars
      The best Colombian recipes blog. I love all the recipes and pictures.

      Reply
    60. Bibiana M

      December 04, 2019 at 1:11 pm

      5 stars
      Cuantos buñuelos se hacen con esta receta?

      Reply
    61. Maria

      December 28, 2019 at 10:19 am

      5 stars
      I love this recipe!, I made Buñuelos today, and the taste was exactly like my moms Buñuelos. I have a question: do you know if Buñuelos can be made using an Airfryer?

      Reply
      • Erica Dinho

        December 30, 2019 at 11:39 am

        5 stars
        I don't know!

        Reply
    62. Kudrat Kart

      August 20, 2020 at 6:08 am

      5 stars
      You can’t beat the combination with these buñuelos and hot chocolate! Yum yum
      Cheers!

      Reply
    63. Alia

      December 01, 2020 at 11:58 pm

      5 stars
      Gracias Erica. Do you have a recipe fir a substitute fir Queso Fresco? I make my own Paneer, would that work? Love the use if Feta! It should be noted too that the hot chocolate should be the Colombian Chocolate! There is a big difference! . I can’t wait fir 2020 to be gone and hopefully COVID is soon to follow!

      Reply
    64. Tatiana Pagotty

      December 19, 2020 at 7:17 pm

      5 stars
      Hola hola!
      First of all, I love your website sooooo much!
      Tiny question, do you know how long can the dough can be saved and refrigerated? I like to do the prep for xmas days before and I am not sure how long this kind of cheese dough can survive and how to store it.

      Thank you so much! 🙂

      Tatiana

      Reply
      • Erica Dinho

        December 21, 2020 at 4:01 pm

        5 stars
        I always fry them after make the masa.

        Reply
    65. Adry Curran

      December 30, 2020 at 2:20 pm

      5 stars
      Your buñuelos recipe is the best one I’ve ever tried. I grew up eating Colombian buñuelos that my grandma and mom made for us and yours are as good as theirs. Thanks for sharing the recipe , I can make them now for my own children.
      Your note about oil temperature was perfect, thank you!

      Reply
    66. Cecilia

      December 13, 2022 at 10:31 am

      5 stars
      This Buñuelos recipe was delicious and easy to follow. Thank you for sharing your Christmas recipes.

      Reply
    67. Allison

      December 18, 2022 at 3:23 pm

      I’m so confused, I’ve tried to make this twice already and it does not come out as a dough it’s very watery, then when I add more yuca flour I creat a dough, I also see in the comments some people comment about adding eggs? Was this recipe updated? Maybe that’s why it’s very watery, can someone please help, this is what I’m following:

      Vegetable oil for frying
      ¾ cup cornstarch
      ¼ cup yucca flour or tapioca starch
      1 cup finely grated feta cheese
      ½ cup finely grated Queso fresco or fresh farmer cheese
      2 eggs
      ¼ teaspoon baking powder
      2 tablespoons sugar
      Pinch salt
      1 tablespoon milk

      Maybe it’s the other way around 3/4 yuca flour and 1/4 corn starch? I’m not sure please help

      Reply
      • Erica Dinho

        December 19, 2022 at 6:22 pm

        Omit the milk or add a little bit more of cornstarch.This dough is not hard, it's very soft.

        Reply
    68. Anonymous

      December 20, 2022 at 12:46 pm

      Can I make the mixture for buñuelos a freeze it? Or can I freeze the queso fresco?

      Reply
      • Erica Dinho

        December 22, 2022 at 3:54 pm

        I never freeze the dough for buñuelos.You can try!

        Reply
    69. Natalie

      March 28, 2023 at 12:53 pm

      5 stars
      Hey Erica! My best friend is colombian and I wanted to make these for his birthday. Somewhere I must have made a mistake, my dough was way too runny... I added another 1/3 cup of tapioca starch, another 1/3 cup of corn starch and another tablespoon of sugar (It's possible they're too sweet now) - and they still weren't as firm as yours. I think they still taste good, but I'll have to ask my colombian friend what he thinks. Anyway - do you maybe have a tip for me for the dough? Maybe my eggs were too big? Did you use small ones? I'd really like to get it right (: Greetings from Germany! (Oh and thank you for the recipe!)

      Reply
      • Erica Dinho

        March 28, 2023 at 3:40 pm

        You can add 1 egg next time and let the dough rest. The dough for buñuelos is soft.

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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