What is the best cheese to use for Colombian Bunuelos?

Queso costeño is the traditional cheese used in Colombian Bunuelos. It’s a firm, salty cheese that blends well into the dough. If you can’t find it, a combination of feta cheese and queso fresco works well. Avoid soft cheeses like mozzarella as they won’t provide the same structure or flavor.

Why did my bunuelos break or explode while frying?

This often happens if the oil temperature is too high , causing the outside to cook too quickly while the inside remains raw and expands rapidly. Make sure the oil stays between 320°F and 340°F (160°C–180°C) . Also, avoid over-hydrating the dough, which can lead to expansion and splitting during frying.

Can I bake Colombian Bunuelos instead of frying?

Traditionally, Colombian Bunuelos are deep-fried to achieve their signature texture and golden crust. Baking them will not yield the same crispy outside or fluffy inside. If you're looking for a baked alternative, consider trying Pan de Yuca , which uses similar ingredients but is baked instead

Colombian Bunuelos – Best Holiday Snack

Name: Colombian Bunuelos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Colombian
Ingredients: 2 cups (350 g) queso costeño or feta cheese (or a mix with queso fresco); 1 cup (120 g) cornstarch; 1/2 cup (140 g) cassava flour (yuca starch); 4 tbsp (50 g) white granulated sugar; 1 tsp salt; 1/4 tsp baking powder; 1 large egg; 1 tbsp (15 g) unsalted butter, room temperature; 1 tbsp (15 ml) milk (optional, added as needed); Vegetable oil, for deep frying (enough to fully submerge bunuelos)

Description

Colombian Bunuelos are crispy on the outside and soft, cheesy on the inside. These golden-fried dough balls are a beloved Colombian holiday treat made from queso costeño or feta, cassava flour, and cornstarch. Slightly sweet and salty, they are perfect served fresh with Colombian Natilla or as a snack all year round.

Ingredients

Scale

2 cups (350 g) queso costeño or feta cheese (or a mix with queso fresco)
1 cup (120 g) cornstarch
1/2 cup (140 g) cassava flour (yuca starch)
4 tbsp (50 g) white granulated sugar
1 tsp salt
1/4 tsp baking powder
1 large egg
1 tbsp (15 g) unsalted butter, room temperature
1 tbsp (15 ml) milk (optional, added as needed)
Vegetable oil, for deep frying (enough to fully submerge bunuelos)

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Instructions

Grate the cheese using the fine side of a grater to ensure it blends well into the dough.
In a large bowl, combine grated cheese, cornstarch, cassava flour, sugar, baking powder, salt, egg, and butter.
Mix until a dough forms. Add milk one tablespoon at a time, only if needed, kneading between additions until the dough is smooth and Play-Doh-like but not sticky.
Heat enough vegetable oil in a deep pot to 320–340°F (160–180°C).
Shape the dough into small balls, roughly the size of a golf ball.
Fry 3–4 bunuelos at a time, being careful not to overcrowd the pot. Cook for about 5 minutes or until golden brown.
Remove bunuelos with a slotted spoon and place them on paper towels to drain excess oil.
Serve warm with Colombian Natilla or enjoy on their own.

Notes

Use a kitchen thermometer to maintain proper oil temperature.
Do not over-hydrate the dough; it should not be sticky.
Best served fresh. Reheat leftovers in an air fryer at 250°F (120°C) for 5–6 minutes.
Grating the cheese finely is essential for achieving the right texture.
If storing, keep in an airtight container for up to 1 day at room temp or 2–3 days in the fridge.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert, Snack
Method: Deep Frying
Cuisine: Colombian, Latin American

Nutrition

Serving Size: 1 bunuelo
Calories: 130
Sugar: 2g
Sodium: 260mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg