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Buñuelos are a treat in Colombian cuisine, adored for their golden, crispy exterior and soft, cheesy interior. These delightful cheese fritters are more than just a snack; they’re a symbol of tradition and celebration.
Found in bakeries, street stalls, and homes across the country, buñuelos are particularly popular during the Christmas season, where their warm, comforting flavour brings people together. Simple yet irresistible, these little balls of cheesy perfection embody the rich culinary heritage and communal spirit of Colombia.
What Are Buñuelos?
Buñuelos are round, deep fried cheese fritters that are a beloved part of Colombian food culture. Made from a dough of cheese and starch, they’re fried until they achieve a perfect balance of crispness on the outside and a light, airy texture inside.
The result is a fritter that is both savoury and subtly sweet, making it a versatile delight that pairs beautifully with a hot cup of coffee or chocolate. In Colombia, buñuelos are often enjoyed as a breakfast treat, a mid afternoon snack, or during festive gatherings.
Their unique combination of textures and flavours makes them a crowd favourite, whether served on their own or alongside other traditional Colombian fare. Despite their simple preparation, buñuelos have an undeniable charm that makes them an enduring symbol of comfort and celebration.
Ingredients and Taste
The magic of buñuelos lies in their minimal yet carefully chosen ingredients. The dough is traditionally made with cheese; often a fresh, salty variety like queso costeño, combined with cassava starch (yuca flour), eggs, and a touch of milk.
The starch gives the fritters their characteristic elasticity and lightness, while the cheese provides a bold, savoury flavour that is balanced by the frying process.
When fried, the dough puffs up into perfectly round, golden spheres with a crisp outer shell and a tender, slightly chewy centre. The taste is a delightful harmony of savoury and mild sweetness, with the cheese’s saltiness shining through in every bite.
The exterior is crunchy and satisfying, while the interior is airy and almost melt in your mouth. This contrast in textures is what makes buñuelos so memorable and addictive.
A Taste of History
Buñuelos have a fascinating history that reflects Colombia’s blending of cultural influences. While similar fritters existed in Spain and other parts of Europe, the Colombian version evolved to include ingredients native to the region, such as cassava starch and local cheeses.
The recipe likely arrived in Colombia during colonial times, brought by Spanish settlers who adapted it to the ingredients and flavours of the New World.
Over the centuries, buñuelos became a beloved tradition, particularly during the Christmas season. In Colombia, it’s customary to pair them with natilla, a creamy dessert, creating a festive combination that graces tables across the country in December. Today, they are enjoyed year round, a testament to their versatility and enduring appeal.
Buñuelos (Colombian Cheese Fritters) Recipe
Serves: 4 people
Ingredients:
For the Fritter Dough:
- 1 cup cassava starch (yuca flour)
- 1 cup grated queso costeño or feta cheese (substitute with panela or mozzarella if unavailable)
- 1 tsp baking powder
- 2 tbsp granulated sugar
- 1 large egg
- 3 tbsp milk
- Pinch of salt
For Frying:
- 2 cups neutral frying oil (e.g., vegetable or canola oil)
Directions
To begin, set up your frying station by heating the oil in a deep pot or skillet over medium heat until it reaches 180°C (350°F). While the oil heats, prepare the dough. In a large mixing bowl, combine the cassava starch, grated cheese, baking powder, sugar, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
Crack the egg into the dry mixture, followed by the milk. Using your hands or a spatula, combine the ingredients into a cohesive dough. Knead gently until smooth. If the dough is too dry, add a teaspoon of milk at a time until it holds together but isn’t sticky.
Once the dough is pliable, divide it into small portions, about the size of a golf ball (approximately 1–1.5 inches in diameter). Roll each portion into a smooth ball using your palms. The smoother the surface, the more evenly the buñuelos will cook.
Test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface, the oil is ready. Reduce the heat slightly to maintain consistent temperature, preventing the fritters from browning too quickly on the outside while remaining undercooked inside.
Carefully lower a few dough balls into the oil, ensuring not to overcrowd the pot. Fry in batches for even cooking. The buñuelos will initially sink but should rise as they puff and turn golden. Fry for 5–7 minutes, turning occasionally to brown evenly.
Once golden brown and crispy, remove the buñuelos with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat the process with the remaining dough balls, ensuring the oil returns to the correct temperature before each batch.
Check one buñuelo for doneness by breaking it open. The interior should be light, airy, and fully cooked. If the centre appears dense, fry subsequent batches at a slightly lower temperature for longer to allow the heat to penetrate evenly.
Serve the buñuelos warm as a delightful snack or breakfast treat. Pair with a cup of hot chocolate or coffee for an authentic Colombian experience. For added flavour, offer a side of honey or dulce de leche for dipping. Arrange them on a platter and garnish with a few sprigs of fresh herbs for an elegant presentation.
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