📝 About This Recipe
A quintessential staple of Colombian holiday celebrations, these buñuelos are perfectly spherical, golden-brown delights with a crisp exterior and a soft, airy, cheese-filled center. Unlike the flat, flaky Mexican variety, these are savory-sweet cheese balls made with a unique blend of cassava starch and cornstarch. They are prized for their 'self-turning' magic in the oil and their ability to deliver a comforting, salty-sweet crunch in every bite.
🥗 Ingredients
The Dough Base
- 2 cups Cassava Starch (Yuca Starch/Tapioca Flour) (ensure it is the sour/fermented type if available for better rise)
- 1/4 cup Cornstarch (provides the structural crispness)
- 2 tablespoons Pre-cooked Cornmeal (Masarepa) (white or yellow)
- 2 tablespoons Granulated Sugar (for a hint of sweetness and browning)
- 1 teaspoon Baking Powder (helps the interior stay airy)
- 1/2 teaspoon Salt (adjust based on the saltiness of your cheese)
The Cheese & Wet Ingredients
- 2 cups Costeño Cheese or Feta (finely grated; if using Feta, drain well)
- 1 cup Queso Fresco (finely grated)
- 2 Large Eggs (at room temperature)
- 2-4 tablespoons Whole Milk (added gradually until texture is right)
- 1 tablespoon Unsalted Butter (melted and cooled)
For Frying
- 4-6 cups Vegetable Oil (for deep frying; use a neutral oil like canola or sunflower)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the cassava starch, cornstarch, masarepa, sugar, baking powder, and salt until thoroughly combined.
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2
Add the finely grated Costeño cheese and Queso Fresco to the dry ingredients. Use your hands to rub the cheese into the flour mixture until it looks like coarse crumbs.
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3
Create a well in the center and add the eggs and melted butter. Begin mixing with your hands to incorporate.
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4
Gradually add the milk, one tablespoon at a time. Knead the dough until it is smooth, moist, and pliable. It should not stick to your hands, but it shouldn't crack when shaped into a ball.
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5
Divide the dough into 20-24 equal portions (roughly the size of a golf ball) and roll them between your palms into perfectly smooth spheres. Any cracks in the surface may cause them to burst during frying.
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6
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to exactly 320°F (160°C). Temperature control is the most critical part of this recipe.
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7
Test the oil by dropping a small piece of dough in. It should sink to the bottom and rise slowly to the surface within 10-15 seconds.
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8
Carefully slide 4-6 buñuelos into the oil. Do not overcrowd the pot, as they need space to rotate.
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9
Watch the magic happen! As the buñuelos cook, they will naturally begin to rotate on their own in the oil, ensuring even browning on all sides.
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10
Fry for 10-12 minutes. They require a slow fry to ensure the center is cooked through while the outside becomes a deep golden brown.
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11
Use a slotted spoon to remove the buñuelos and place them on a plate lined with paper towels to drain excess oil.
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12
Allow to cool for 2-3 minutes before serving. The interior texture is best when warm and slightly chewy.
💡 Chef's Tips
The cheese must be grated very finely (almost a powder) to ensure a smooth dough and prevent the buñuelos from exploding. If the oil is too hot, the outside will burn while the inside remains raw; if too cold, they will absorb too much oil and become heavy. Avoid over-kneading the dough, which can make the buñuelos tough; knead just until the ingredients are fully unified. If you cannot find Costeño cheese, a 50/50 mix of Feta and dry Mozzarella is a great substitute to mimic the saltiness and texture.
🍽️ Serving Suggestions
Serve warm with a cup of thick Colombian Hot Chocolate for a traditional breakfast or snack. Pair with 'Natilla' (a spiced cinnamon custard) for the authentic Colombian Christmas experience. Enjoy alongside a hot 'Café con Leche' in the afternoon. Serve as an appetizer with a side of Dulce de Leche or Manjar Blanco for dipping.