Recipes
The Buñuelos Recipe
Learn how to make the Classic Colombian Pastry!
A fried fritter, a hole-less donut, whatever they are, Buñelos are a favorite across Latin America starting in Spain and taken all over the world, from North Africa to Anatolia and beyond. Here is a quick recipe to make the pastry the classic Colombian way. Make enough to share; buñuelos run out fast!
INGREDIENTS:
- 2 cups cassava (yuca) starch
- 1 cup cornstarch
- 1 cup finely grated white cheese (queso costeño or feta)
- 1/4 cup sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons butter, melted
- Vegetable oil for frying
Instructions
Mix Ingredients:
- In a bowl, combine the cassava starch, cornstarch, sugar, and baking powder.
- Add in the grated cheese, eggs, milk, and melted butter. Mix until a smooth dough forms.
Shape Dough:
- Roll your dough into small balls, about the size of a golf ball.
Heat Oil:
- Separately, heat the vegetable oil in a deep pot to 350°F (175°C).
Fry Buñuelos:
- Fry your dough balls in the hot oil until they become golden brown and puffed, which typically takes about 5-7 minutes. Turn occasionally for even cooking.
Drain and Serve:
- Remove from oil and drain on paper towels. Serve warm.
Your Colombian Buñuelos are ready to enjoy! Tip: brew up some coffee to go with your pastries.
