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Colombian Bunuelos

Colombian · Snack · Medium

Colombian Bunuelos

Total
56 min
Prep
20 min
Serves
9
Calories
250
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Small cheese fritters fry into round golden shells with springy, tender centers, made with cornstarch and tapioca instead of wheat flour.

Salty cheese balances the lightly sweet dough in Colombian Bunuelos. A relatively low frying temperature gives the balls time to expand and cook through before the crust becomes deeply colored.

Crumble the cheeses finely so the dough rolls smooth without cracks. Keep the balls small and the oil temperature steady; a browned exterior alone does not tell you whether the center has cooked.

CheesyCrispyHolidayStreet FoodGluten-freeNut-free

Method

  1. Mix cornstarch, tapioca starch, feta cheese, farmer cheese, egg, baking powder and sugar with your hands. Add milk a little at a time until a smooth, pliable dough forms.

  2. Divide into 18 equal portions and roll into smooth balls about 1 inch across. Press any cracks closed before frying.

  3. Heat vegetable oil to 310°F in a deep saucepan no more than half full. Lower in six balls and fry for , turning gently, until evenly golden with set, springy centers. Keep oil between 300°F and 320°F.

  4. Drain on a rack and repeat for two more batches, for of frying in total. Split the first fritter to check that the center has no wet dough; serve warm, two per person.

Forkue tips

  • For a vegetarian batch, select cheeses made with microbial or vegetable rennet.

Storing and reheating

Best on the day of frying. Refrigerate leftovers for 2 days and warm in a 325°F oven for 8 minutes; the crust softens during storage.

Kitchen gear

Deep saucepanTop picks on AmazonFrying thermometerTop picks on Amazon
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Nutrition per serving, estimated

250Calories
6gProtein
32gCarbs
11gFat

Colombian Bunuelos: FAQ

Why did the balls crack in the oil?

Dry dough, rough seams or oil that is too hot can cause cracks. Roll smooth balls and check the oil with a thermometer.

Can I use only cornstarch?

Keep the tapioca starch for the intended springy center. Using only cornstarch gives a different, more brittle texture.

How do I store and reheat Colombian Bunuelos?

Best on the day of frying. Refrigerate leftovers for 2 days and warm in a 325°F oven for 8 minutes; the crust softens during storage.

How long does Colombian Bunuelos take?

About 56 min in total: 20 min prep and 36 min cooking.

What do I need to make Colombian Bunuelos?

The key ingredients are cornstarch, tapioca starch, feta cheese, farmer cheese, egg and baking powder, plus pantry basics.

Any tips for Colombian Bunuelos?

For a vegetarian batch, select cheeses made with microbial or vegetable rennet.

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