Snacks · Colombian

Colombian Buñuelos

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 3, 2026

These golden cheese fritters are a Colombian favorite, crisp outside and soft and airy inside. They come together in one bowl with just a handful of ingredients, and the magic is all in the oil temperature. Serve them warm for breakfast, a snack, or alongside hot chocolate.

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Colombian Buñuelos

Why you'll love this

  • Just one bowl and a short ingredient list.
  • Crisp on the outside, soft and cheesy inside.
  • Naturally gluten-free thanks to the cornstarch and tapioca.
  • Perfect with coffee or hot chocolate.

EveryDayMeal recipe

Colombian Buñuelos

Prep
15m
Cook
20m
Total
35m
Serves
12
Level
Medium

Ingredients

  • about 4 cups vegetable oil, for frying
  • 1 1/2 cups cornstarch
  • 1/4 cup tapioca starch
  • 1 cup feta cheese, crumbled
  • 1 cup farmer's cheese, crumbled
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • pinch salt
  • 5 tablespoons milk

Equipment

  • Deep heavy pot
  • Deep-fry or candy thermometer
  • Slotted spoon
  • Medium mixing bowl

Instructions

  1. Add the cornstarch, tapioca starch, feta, farmer's cheese, egg, baking powder, sugar, salt, and milk to a medium bowl. Mix with your hands, pressing and kneading, until you have a soft, smooth dough that holds together without crumbling, about 2 to 3 minutes.
  2. Pinch off pieces of dough and roll them between your palms into smooth balls about the size of a golf ball. Keep them even so they fry at the same rate.
  3. Pour the oil into a deep pot to a depth of about 2 inches and heat it to 300°F. This is warm, not screaming hot, which lets the buñuelos cook through before the outside browns. Use a thermometer to check.
  4. Gently lower a few balls into the oil, being careful not to crowd the pot. Fry for 3 to 4 minutes, turning as needed, until they puff up and turn deep golden brown all over.
  5. Lift them out with a slotted spoon and drain on a paper towel lined plate. Serve warm while they are at their crispest.

Tips from the kitchen

  • Keep the oil right at 300 to 320°F. Too hot and they brown before cooking inside, too cool and they soak up grease and turn heavy.
  • Fry a single test ball first. If it cracks or bursts, your oil may be too hot, so lower the heat slightly.
  • Roll the dough balls smooth with no cracks, which helps them puff evenly and keeps them from splitting open in the oil.

Estimated nutrition per serving: 150 cal · 5g protein · 14g carbs · 8g fat

Make it your own

  • Swap the farmer's cheese for queso fresco or a mild dry cheese if that is easier to find.
  • Add a little extra sugar to the dough for a sweeter version.
  • Serve with a drizzle of honey or a dusting of powdered sugar.

Storing & make-ahead

Buñuelos are best eaten the day they are fried. Store leftovers in an airtight container at room temperature for up to 2 days, then reheat in a 350°F oven for 5 to 7 minutes to bring back the crisp. Avoid the microwave, which makes them chewy.

Good to know

Why did my buñuelos burst in the oil?
That usually means the oil was too hot or the dough balls had cracks. Keep the oil at 300 to 320°F and roll the dough as smooth as possible.
Can I bake these instead of frying?
Frying gives the classic puff and crisp texture, so baking will not give the same result. For best authentic buñuelos, stick with frying at a low, steady temperature.
What cheese works best?
A mix of feta and farmer's cheese gives the right salty, tender flavor. Queso fresco also works well if you can find it.
How do I know the oil is ready?
Use a thermometer and aim for 300°F. If you do not have one, drop in a small piece of dough: it should sink slightly then rise and bubble gently, not fry violently.

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