The Golden Bite | Colombian Buñuelos

A Bite of History

While the origin of the buñuelo traces back to Spain and earlier Moorish traditions, the Colombian buñuelo is a completely unique creation.

Unlike other Latin American buñuelos which are flattened and coated in sugar, the Colombian version is perfectly round and decidedly savory, using fresh queso costeño and cassava flour. This combination yields a flawlessly crisp exterior and a fluffy, slightly stretchy interior.

Tradition of December

In Colombia, buñuelos are synonymous with Christmas. Families gather during Las Posadas to eat these golden balls alongside Natilla, a thick cornstarch pudding.

Traditional cooking of buñuelos in a warm antique kitchen

The Perfect Recipe

Make your own authentic round, cheesy buñuelos at home.

Ingredients

2 cups Finely grated Queso Costeño (or a mix of Feta/Quest Fresco)
1 cup Cassava Flour (Tapioca Starch)
½ cup Cornstarch
2 tbsp Sugar
1 tsp Baking powder
2 Large eggs
1-2 tbsp Milk (if needed)
~ Neutral oil for deep frying

Instructions

Mix dry ingredients: In a large bowl, whisk together the cassava flour, cornstarch, sugar, and baking powder.
Incorporate cheese: Add the finely grated cheese and mix until well combined. The cheese must be very fine to avoid exploding buñuelos.
Form dough: Add the eggs and knead until a smooth, pliable dough forms. If it's too dry, add milk a teaspoon at a time.
Shape: Roll the dough into perfectly round balls, slightly smaller than a golf ball.
Fry: Heat oil to 320°F (160°C). Drop a few balls in. They should sink, then slowly rise and spin themselves as they fry golden brown (about 8-10 mins).