Holiday Edition: Colombian Cheese Fritters (Buñuelos)

Buñuelos are a must in every Colombian home on Christmas Eve, served traditionally with  Natilla. If eaten for breakfast or as a snack it can be paired with chocolate milk or jam. They are not sweet and are made with farmer’s cheese. It’s got a bit of crunch on the outside and cake-ish feel to it in the inside. The original dry ingredients used for these fritters are quite hard to find in a local supermarket, so I bought the Buñuelos package at a Colombian bakery in Queens. There are other ways of substituting the original dry ingredients by just using cornstarch and sugar.

Makes for 10-15 Buñuelos (depending how big/small you make them)


  • 1 Cup Buñuelos mix package (dry ingredients)
  • 1 Cup  Salty Farmers Cheese, grated (the local Colombian bakery sold me the cheese for these fritters)
  • 1 Egg, whisked in a small bowl
  • 3-4 Tbsp Milk
  • 1 Tbsp Sparkling Water (agua con gas), optional (if you have), whisk in with the egg
  • Vegetable Oil, for frying


In a large bowl mix together with a fork/whisk the buñuelos mix and cheese. Make a well in the middle. Pour the egg/water mixture in the well.

With one hand start incorporating the dry and wet ingredients together little by little. Working slowly and softly. It will feel tough. With a tablespoon at a time add in the milk into the mixture and knead until it forms into a soft ball. Not too wet or too dry. If it’s too wet add in a bit of the buñuelo mix and cheese (both need to be same measurements). If too sticky/dry add milk. Be careful not to knead too much. Then let it rest in a dry/warm area (like the oven) for about 30-40 minutes.

As you are letting the dough rest start heating up your oil in a deep pot. Add about 4-5 inches of oil. The fritters need to sink all the way to the bottom and back up to cook. Oil should be about 350 degrees Farenheit and if you don’t have a thermometer for the oil you can test it by taking a small piece from the dough and roll it into a little ball, drop it in the oil and if it gets brown fast it’s too hot, if the fritter gets deformed and doesn’t go to the top it’s too cold, and if it sinks for about 11 seconds then comes up to the surface and cooks by rolling around by itself, it’s perfect. Cook fritters until brown on all sides.




About Sherlly

I love food.
This entry was posted in Appetizer, Breakfast, Brunch, Christmas, Colombian, Dessert, New Years, Snack, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Holiday Edition: Colombian Cheese Fritters (Buñuelos)

  1. Pingback: Christmas!! | Ecualombian

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