Description
Discover the authentic taste of Colombia with this traditional Buñuelos recipe featuring a crispy, golden exterior and a soft, cheesy interior. Made with queso costeño or cotija cheese, cassava flour, and cornstarch, these fried cheese balls are a beloved snack perfect for any occasion. Crispy, savory, and perfectly crunchy, Colombian Buñuelos are a delicious treat enjoyed throughout the year.
Ingredients
Cheese Dough
- 4 cups (300 g) queso costeño or cotija cheese, grated
- 2 cups (300 g) cornstarch
- ¼ cup (30 g) cassava flour (sometimes found as tapioca flour or starch)
- ¼ cup (50 g) white sugar
- 1 tsp baking soda
- Salt to taste (optional, as cheese can be salty)
- 1 large egg
- 1 tbsp butter, melted (optional)
- 1 to 1½ cups (236-354 ml) milk, adjusted according to cheese moisture
For Frying
- Oil with a high smoking point and neutral flavor (such as vegetable or canola oil)
Instructions
- Preheat the Oil: Heat oil in a deep pan or fryer to 300-325°F (148-162°C). Maintaining proper oil temperature ensures even cooking without burning.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine grated cheese, cornstarch, cassava flour, sugar, baking soda, salt (if using), egg, and melted butter. Mix thoroughly to distribute ingredients evenly.
- Add Milk Gradually: Slowly pour in milk while kneading the mixture until a soft, smooth dough forms. Adjust milk quantity depending on cheese moisture—add more milk if too dry or more cornstarch/cassava flour if too wet.
- Shape the Dough Balls: Form dough into small to large balls based on your desired buñuelo size, ensuring they are compact and round for even frying.
- Fry the Buñuelos: Carefully place the dough balls into the preheated oil. Fry for 10-12 minutes or until golden brown. The buñuelos will naturally rotate to cook evenly; gently assist with a spoon if needed.
- Drain and Rest: Remove the fried buñuelos with a slotted spoon and drain on paper towels to remove excess oil. Let them cool for a few minutes before serving to enjoy the perfect texture.
Notes
- Queso costeño or cotija cheese is preferable for authentic flavor, but you can substitute with other salty, crumbly cheeses if unavailable.
- Salt can be adjusted or omitted based on the saltiness of the cheese used.
- Oil temperature is crucial; too hot will burn outside while leaving the inside raw, and too low will make them greasy.
- Buñuelos are best enjoyed fresh and warm for optimal texture and flavor.
- Optionally, you may add a small amount of melted butter for added richness in the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Colombian
