Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.
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.
What do you Need to Make this Recipe
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.
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.
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 :).
How to Make Colombian Buñuelos
Pall the ingredients, except the oil in a medium bowl and mix well using your hands until soft and smooth dough is obtained.
The dough should be very smooth and not very wet or dry. Mix well and add more milk if necessary.
Form small balls using your hands. Be sure the balls are the same size. You can make small or big buñuelos.
In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil and fry for about 3 minutes or until golden brown.
Remove from the oil and drain on a plate lined with paper towels
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.
Use a thermometer for frying. It’s really important to make your oil is at the right temperature
Watch the buñuelos closely as they are frying, they don’t take long and can overcook.
How do I store Leftovers?
Enjoy them while still warm, because that’s when they’re delicious. However, if you have leftovers, store them in an airtight container in the refrigerator for a couple days. When ready to eat, just warm them in the microwave or the oven.
More Colombian Christmas Dishes:
Colombian Buñuelos Recipe
Ingredients
- Canola or Vegetable oil for frying
- 1 + ¾ cup cornstarch
- ¼ cup yuca flour or tapioca starch
- 1 cup finely grated feta cheese
- 1 cup finely grated Queso fresco or fresh farmer cheese
- 1 egg
- ½ teaspoon baking powder
- 2 tablespoons sugar
- Pinch salt
- 5 tablespoons milk or more if necessary
Instructions
- Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft and smooth 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 and fry for about 3 to 4 minutes or until gilden brown.
- Remove from the oil and drain on a plate lined with paper towels. Serve.
Danielle
all that cheese and frying......YUM!!!
Lynda
I've never tried these but they sure look delicious!
Juliana
Wow, these bunuelos sure look yummie...yuca flour and cheese...wish to try them soon 🙂
Kim
I have heard of bunelos before, but never knew they had cheese in them! I bet they taste great.
Ben
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 🙂
Erica
Thank you all 🙂
anncoo
This is really a simple recipe and makes me drooling...
Oysterculture
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!
Gera @ SweetsFoods
You can't beat the combination with these buñuelos and hot chocolate! Yum yum 🙂
Cheers!
Gera
Gloria
Se ven absolutamente deliciosos Erica, besoosss, gloria
Simply Life
Oh my, I'm drooling!...These look sooo good!
Jhonny Walker
oh nice!!! pity it has cheese 🙁 🙁 but loved reading about it nonetheless 🙂
Natalie
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...!
Sarah Naveen
Oh wow..They looks so yummy...i love yucca..An important dish in Kerala cooking too..
where can we get Yucca flour from??
Anonymous
you have problems
Anonymous
good one man
Lisa
You can always find it in latin or asian stores but instead of yucca it is called tapioca flour
Connie
You can buy Yuca Harina Colombiana or GOYA Yuca Harina through Amazon.
Chris
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!
Dominique Ferate
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.
Amber
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
Tangled Noodle
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! 😎
Mark
To me they taste like fried cornbread. These go great with a cup of hot chocolate as the author stated....muy bien!
Maritza Heg
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.
Wendy Barranco
Approximately how many bunuelos does this recipe make? How much oil do I use to fry them? Thank you.
Bright Dreams
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.
Angela Alexandra Cadena
I just made them and got 15 little bit bigger than a golf ball
Mary_Virginia Jones
You may get it in Caribbean or Latin grocery stores. Also, the tapioca flour
is another name for it.
Alexandra Corchuelo
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!
Anonymous
they are the best thing in the world!
Nathalia
Son deliciosos