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.
Yari
Could I just use queso fresco instead of feta cheese as well?
Erica Dinho
yes
Mons
Hi hello tried to make these and accidentally put too much milk. Can you please update your recipe how to address this? I added more cornstarch based off what I read online because I don’t have any more flour
Stephen
My wife is Colombian, I am not, I made these for her and she loved them and now requests them all the time. I make them exactly as the recipe calls for;however, I do fry them a little longer, more like 5 minutes or so. I get about 12 golf ball size ones. Sometimes the cheese explodes but they are delicious.
Natalie
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!)
Erica Dinho
You can add 1 egg next time and let the dough rest. The dough for buñuelos is soft.
Anonymous
Can I make the mixture for buñuelos a freeze it? Or can I freeze the queso fresco?
Erica Dinho
I never freeze the dough for buñuelos.You can try!
Allison
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
Erica Dinho
Omit the milk or add a little bit more of cornstarch.This dough is not hard, it's very soft.
Cecilia
This Buñuelos recipe was delicious and easy to follow. Thank you for sharing your Christmas recipes.
Adry Curran
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!