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Colombian

Buñuelos Colombianos

These Colombian buñuelos are round, golden fritters with a crisp shell and a tender, cheesy center. They are traditionally made with queso costeño and cassava starch, then fried slowly so they puff without cracking.

Buñuelos Colombianos — Colombian — ChefSnap
20 minsPrep
12 minsCook
4Serves
MediumDifficulty
480 kcal per serving17g protein 42g carbs 27g fat
Watch it made — Buñuelos ColombianosWatch it madeSandy Tips · 5:37

Ingredients

Method

  1. Finely grate the queso costeño, or pulse it briefly until crumbly and even.
  2. In a bowl, mix the queso costeño, cornstarch, cassava starch, sugar, and baking powder.
  3. Add the beaten egg and knead with your hand until the mixture begins to come together.
  4. Add milk a little at a time, only as needed, until you have a smooth, soft dough that is not sticky and has no dry cracks.
  5. Rest the dough for 10 minutes while you prepare the oil.
  6. Divide the dough into 6 equal pieces and roll each one into a very smooth ball, sealing any cracks with your fingers.
  7. Pour the oil into a deep pot and warm it over medium-low heat to about 300°F or 150°C; the oil should bubble gently around a small piece of dough, not sizzle aggressively.
  8. Carefully add the buñuelos to the warm oil, leaving space between them.
  9. Fry gently for 10 to 12 minutes, adjusting the heat to keep the oil moderate, until the buñuelos float, turn themselves or can be turned easily, and become evenly deep golden.
  10. Remove with a slotted spoon and drain on paper towels for a few minutes before serving warm.

Common questions

Can I substitute queso costeño if I can't find it?

Yes. The closest swap is a salty, dry white cheese like feta, farmer cheese, or queso fresco mixed with a little extra salt. Keep the texture crumbly and avoid very wet cheeses, or the dough may turn sticky.

How long should I fry buñuelos colombianos?

Fry them gently for about 10 to 12 minutes total at around 300°F/150°C. They should cook through slowly, float, and become deeply golden. If the oil is too hot, they brown outside before the center cooks.

What are the most common mistakes when making the dough?

Adding too much milk is the biggest one. The dough should be smooth and soft, not wet or sticky. Also avoid underkneading, which leaves cracks, and overworking after shaping, which can make the buñuelos dense.

How should I store leftover buñuelos?

Store cooled buñuelos in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a 325°F/165°C oven or air fryer for a few minutes to restore some crispness.

What should I serve with buñuelos colombianos?

They’re best served warm, often with hot chocolate, coffee, or Colombian-style hot chocolate with cheese. They also work as a snack on their own, especially right after frying when the outside is crisp and the center is tender.