Colombian bunuelos are deep fried cheese fritters made from a dough of cornstarch, cassava starch, and fresh cheese, that puff up into a golden, cracked sphere with a chewy, cheesy interior. They are strongly associated with the Christmas season, appearing on tables from early December through New Year alongside natilla, but they are also sold and eaten year round as a snack.
The name is shared with fritters in other Latin American countries, but the Colombian version is distinct for its combination of starches and salty fresh cheese, which is what gives it the pull and chew that a sweeter, flour based bunuelo elsewhere would not have.
What Actually Matters
The ratio of cheese to starch is what determines whether a bunuelo puffs into a proper round or spreads flat and greasy in the oil. Too little cheese and the dough lacks the fat and salt to hold shape and flavor. Too much starch relative to cheese and the fritter turns dense rather than light. Use a salty, fresh cheese like queso costeno or a mix of mozzarella and feta, and keep the dough firm enough to roll into a smooth ball that does not spread when set on the counter.
The Recipe
Serves: 4 | Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes
Ingredients
- 1 cup cornstarch
- 0.5 cup cassava starch (or additional cornstarch)
- 2 cups queso fresco or a salty fresh cheese, finely grated
- 2 large eggs
- 1 tablespoon sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 4 cups vegetable oil, for frying
Method
- In a large bowl, combine the cornstarch, cassava starch, grated cheese, sugar, baking powder, and salt.
- Add the eggs and mix by hand until a firm, slightly sticky dough forms. If too wet to roll, add a little more cornstarch; if too dry to hold together, add a splash of milk.
- Roll the dough into 12 smooth balls, about 1.5 inches across, using slightly wet hands to prevent sticking.
- Heat the oil to 325 degrees Fahrenheit in a deep pot, no hotter, since a lower steady temperature is what lets the bunuelos puff evenly rather than browning before the center cooks.
- Fry 4 to 5 balls at a time, turning frequently with a slotted spoon, for 8 to 10 minutes total, until deep golden all over and puffed.
- Drain on paper towels and let cool slightly before serving, since the interior stays very hot.
Nutrition (Per Serving, Estimated)
These values are calculated estimates for planning purposes, not lab-verified figures.
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 10 g |
| Fat | 18 g |
| Carbohydrates | 34 g |
| Sodium | 410 mg |
Tips, Variations, and Storage
Fry a single test bunuelo first to check the oil temperature and dough consistency before committing the whole batch. If it splits open rather than puffing round, your oil is likely too hot. Bunuelos are best eaten the day they are fried, though they can be reheated in a low oven to restore some crispness. They pair traditionally with natilla, a soft cornstarch based custard served around the holidays.
Frequently Asked Questions
What cheese works best for bunuelos?
A salty, fresh cheese like queso costeno is traditional. Outside Colombia, a mix of low moisture mozzarella and feta or cotija approximates the salt and stretch.
Why did my bunuelos split instead of puffing round?
The oil was likely too hot, cooking the outside before the inside had a chance to expand. Fry at a steady 325 degrees Fahrenheit and turn frequently.
Are bunuelos only eaten at Christmas?
They are strongly associated with the Christmas season in Colombia, but they are sold and eaten as a snack throughout the year as well.
Can I make the dough ahead and fry later?
The dough is best used within a couple hours of mixing, since the starches can seize up and become difficult to roll if left too long.
What is natilla and do I need it to serve bunuelos?
Natilla is a soft, sliceable cornstarch custard traditionally served alongside bunuelos during the holidays, but bunuelos are enjoyable on their own any time.
More from Wine Drop Cookery
- Colombian Bunuelos is part of our Colombian recipe collection, with more dishes from the same table.
- Arroz con coco rounds out a coastal Colombian meal alongside a plate of bunuelos
- Both empanadas and bunuelos are classic Colombian fried snacks
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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