Colombian Buñelos

By • March 29, 2012 • 0 Comments


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Author Notes: I recently moved into a new place and my landlady lives upstairs. She makes these buñelos on a regular basis and I am always standing in the kitchen when she makes them, trying to look pitifully hungry. They are considered a Christmas treat but I understand why she makes them more often. They should be made with Costeño cheese (Queso Costeño), which I haven't found in my area (yet). Hence the feta and farmer cheese I found the recipe online (mycolombianrecipes.com) and will be making them myself. They are very addictive.EAStovall

Makes 24

  • 3/4 cups cornstarch
  • 2 tablespoons yucca flour or tapioca starch
  • 1 cup finely grated feta cheese
  • 1/4 cup finely grated queso fresco or fresh farmer cheese
  • 1/2 teaspoon sugar
  • pinch salt
  • 1 tablespoon milk
  1. Mix all ingredients in a medium bowl and mix well using our hands until you have a soft dough.
  2. Form small balls using your hands.
  3. In a deep pot, heat vegetable oil to 300 degrees F (warm not very hot). Carefully drop the balls in the warm oil. Fry until golden brown - about 5 to 7 minutes. Flip them if they don't flip themselves. You don't want the oil too hot - they will blow up.
  4. Remove from the oil and drain in a bowl lined with paper towels.

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