Name: Delicious Colombian Bunuelos: 12 Crispy Cheese Balls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Colombian
Ingredients: 2 cups (350 g) queso costeño (or feta cheese or a mix of feta cheese and queso fresco); 1 cup (120 g) cornstarch; 1/2 cup (140 g) cassava starch/flour (aka yuca starch/flour); 4 tbsp (50 g) white granulated sugar; 1 tsp salt; 1/4 tsp baking powder; 1 egg; 1 tbsp (15 g) unsalted butter (room temperature); 1 tbsp (15 g) milk (optional, if and as needed); Vegetable oil (for frying)

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Colombian Bunuelos are soft, spongy, and cheesy dough treats deep-fried until golden and crispy on the outside, with a tender, fluffy inside. These delightful Colombian fried dough balls are perfect for snacking all year round, especially as a holiday treat paired with Colombian natilla. The combination of flavors and textures makes them irresistible, and once you try this buñuelos recipe, you’ll understand why they are so beloved in Colombia.

Why You’ll Love This Colombian Bunuelos

There are countless reasons to fall in love with Colombian bunuelos. First, they are incredibly easy to prepare, making them a go-to choice for any occasion. Second, they bring a delightful balance of savory and sweet flavors that everyone will enjoy. Third, these cheesy delights are a fantastic way to celebrate traditional Colombian flavors. Fourth, they are perfect for serving during festive occasions, especially around the holidays. Moreover, they pair wonderfully with Colombian natilla, enhancing the experience. Lastly, they are vegetarian-friendly, making them a versatile snack option.

Ingredients for Colombian Bunuelos

Gather these items:

2 cups (350 g) queso costeño (or feta cheese or a mix of feta cheese and queso fresco)
1 cup (120 g) cornstarch
1/2 cup (140 g) cassava starch/flour (aka yuca starch/flour)
4 tbsp (50 g) white granulated sugar
1 tsp salt
1/4 tsp baking powder
1 egg
1 tbsp (15 g) unsalted butter (room temperature)
1 tbsp (15 g) milk (optional, if and as needed)
Vegetable oil (for frying)

How to Make Colombian Bunuelos Step-by-Step

Step 1: Grate the cheese finely to ensure it blends well into the dough.
Step 2: In a large bowl, combine the grated cheese, cornstarch, cassava flour, sugar, baking powder, salt, egg, and butter. Mix until a dough begins to form.
Step 3: Gradually add milk, one tablespoon at a time, and knead until the dough is smooth and hydrated but not sticky.
Step 4: Divide the dough into small balls, about the size of a golf ball.
Step 5: In a deep pot, heat vegetable oil to a temperature between 320°F (160°C) and 340°F (180°C) using a kitchen thermometer.
Step 6: Fry the bunuelos in batches of 3-4, ensuring the oil temperature stays steady. Fry for about 5 minutes, or until golden and crispy. Flip them if necessary for even cooking.
Step 7: Once fried, remove the bunuelos from the oil and place them on paper towels to drain excess oil.
Step 8: Serve immediately, optionally pairing with Colombian natilla for an authentic treat.

Pro Tips for the Perfect Colombian Bunuelos

Keep these in mind:

For best results, use fresh queso costeño or feta cheese.
Check the oil temperature regularly to ensure even cooking.
These bunuelos are best enjoyed fresh.
Consider adding herbs or spices to the dough for a unique twist.

Best Ways to Serve Colombian Bunuelos

When it comes to serving Colombian bunuelos, pairing them with Colombian natilla is a classic choice that enhances their flavor. Alternatively, they can be enjoyed with a drizzle of honey or a sprinkle of powdered sugar for a sweet twist. They also make an excellent appetizer at gatherings, allowing guests to experience authentic Colombian flavors.

How to Store and Reheat Colombian Bunuelos

For storage, keep any leftover bunuelos in an airtight container in the refrigerator for up to two days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until they regain their crispiness. This method ensures that you can enjoy your homemade Colombian bunuelos even after the initial fry.

Frequently Asked Questions About Colombian Bunuelos

What are Colombian bunuelos?

Colombian bunuelos are traditional Colombian cheese balls made from a mixture of cheese, starches, and eggs, deep-fried to perfection, resulting in a crispy outer layer and a soft, cheesy center.

Can I make Colombian bunuelos ahead of time?

Yes, you can prepare the dough ahead of time and store it in the refrigerator. However, it’s best to fry them fresh for the best texture and flavor.

How do I avoid common mistakes with Colombian bunuelos?

To avoid common mistakes, ensure the oil temperature is correct before frying, use the right cheese, and do not overcrowd the pot when frying to achieve crispy results.

Variations of Colombian Bunuelos You Can Try

Explore these variations to customize your Colombian bunuelos:

Incorporate different types of cheese, such as mozzarella or cheddar, for a unique flavor.
Add spices like paprika or cumin for an extra kick.
For a sweet version, mix in chocolate chips or cinnamon.
Make mini bunuelos for a fun appetizer or snack option.

With these tips and variations, you can enjoy delicious homemade Colombian bunuelos any time!

For more delicious recipes, check out our latest recipes or try making Colombian Ajiaco for a hearty meal. If you’re looking for a sweet treat, don’t miss our Gingerbread Cookies with Maple Glaze.

Delicious Colombian Bunuelos: 12 Crispy Cheese Balls

Author: basmer
Total Time: 40 min
Yield: 12 bunuelos 1x
Diet: Vegetarian

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Description

Colombian Bunuelos are soft, spongy, and cheesy dough treats deep-fried until golden and crispy on the outside, with a tender, fluffy inside. These delicious bites are perfect for snacking all year round, especially as a holiday treat paired with Colombian natilla.

Instructions

Grate the cheese finely to ensure it blends well into the dough.
In a large bowl, combine the grated cheese, cornstarch, cassava flour, sugar, baking powder, salt, eggs, and butter. Mix until a dough begins to form.
Gradually add milk, one tablespoon at a time, and knead until the dough is smooth and hydrated but not sticky.
Divide the dough into small balls, about the size of a golf ball.
In a deep pot, heat vegetable oil to a temperature between 320°F (160°C) and 340°F (180°C) using a kitchen thermometer.
Fry the bunuelos in batches of 3-4, ensuring the oil temperature stays steady. Fry for about 5 minutes, or until golden and crispy. Flip them if necessary for even cooking.
Once fried, remove the bunuelos from the oil and place them on paper towels to drain excess oil.
Serve immediately, optionally pairing with Colombian natilla for an authentic treat.