Colombian Buñuelos

Central/South American

Prep Time: 15 mins Cook Time: 10 mins Servings: 12 servings Source: mycolombianrecipes.com

INGREDIENTS

Canola or Vegetable oil for frying

1 + ¾ cup cornstarch

¼ cup yuca flour or tapioca starch

1 cup finely grated feta cheese

1 cup finely grated Queso fresco or fresh farmer cheese

1 egg

½ teaspoon baking powder

2 tablespoons sugar

Pinch salt

5 tablespoons milk or more if necessary

DESCRIPTION

Buñuelos are fritters made with a mix of cheese, corn starch and yuca (tapioca) flour. They are crispy on the outside, soft and cheesy inside. They are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.

DIRECTIONS

Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft and smooth dough is obtained.

Form small balls using your hands.

In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil and fry for about 3 to 4 minutes or until golden brown.

Remove from the oil and drain on a plate lined with paper towels. Serve.

NOTES

When frying Colombian Buñuelos, they become very greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot.

Avoid adding too many buñuelos at once into the oil as the increase in them will lower the oil’s temperature. Also it’s easier to flip them when there’s enough space. Make sure to add enough oil to your pot to cover the Buñuelos.

You can make the dough for these buñuelos a day ahead of time if you want and leave it wrapped in the fridge.

Use a thermometer for frying. It’s really important to make your oil is at the right temperature

Watch the buñuelos closely as they are frying, they don’t take long and can overcook.