Snacks · Colombian

Colombian Buñuelos

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 17, 2026

These golden cheese fritters are crisp outside, soft and cheesy inside, and impossible to eat just one of. They come together in one bowl, no yeast and no rising time required, and they are a staple at Colombian holiday tables. Serve them warm alongside coffee or hot chocolate.

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Colombian Buñuelos

Why you'll love this

  • One bowl, no yeast, and no rising time.
  • Crisp shell with a soft, cheesy center.
  • Naturally gluten free thanks to the cornstarch and tapioca.
  • A festive treat that comes together in half an hour.

EveryDayMeal recipe

Colombian Buñuelos

Prep
15m
Cook
15m
Total
30m
Serves
6
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 farmers cheese, crumbled
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • a pinch salt
  • 5 tablespoons milk

Equipment

  • Deep heavy pot or Dutch oven
  • Frying or candy thermometer
  • Slotted spoon
  • Mixing bowl

Instructions

  1. Add everything except the frying oil to a medium bowl and knead with your hands until the mixture comes together into a soft, smooth dough that holds its shape, about 2 minutes. If it feels dry and crumbly, add a splash more milk.
  2. Roll the dough into small balls about 1 1/2 inches wide, keeping them uniform so they cook evenly. You should get around 12 to 15.
  3. In a deep pot, heat the vegetable oil to 300°F, warm but not hot, which lets the inside cook through before the outside browns too fast. Use a thermometer here, since temperature is the whole game.
  4. Carefully lower a few balls into the oil without crowding the pot, and fry for 3 to 4 minutes, turning as needed, until they are evenly golden brown and puffed.
  5. Lift them out with a slotted spoon and drain on a paper towel lined plate. Serve warm.

Tips from the kitchen

  • Keep the oil at 300°F to 320°F. Too hot and they brown before the center cooks; too cool and they turn greasy.
  • Test one buñuelo first. If it cracks open in the oil, your dough is too dry, so work in a little more milk.
  • Roll the balls smooth with no cracks so they puff round instead of splitting.

Estimated nutrition per serving: 190 cal · 7g protein · 20g carbs · 9g fat

Make it your own

  • No farmers cheese? Use queso fresco or well drained cottage cheese.
  • Add a little grated cotija for a saltier, sharper bite.
  • Stir in a pinch of anise seed for a traditional flavor twist.

Storing & make-ahead

Buñuelos are best fresh and warm. Store leftovers in an airtight container at room temperature up to 1 day, then reheat in a 350°F oven for 5 to 7 minutes to crisp them back up. Avoid the microwave, which makes them rubbery.

Good to know

Why did my buñuelos crack in the oil?
Cracks usually mean the dough is too dry or the balls had seams. Add a splash of milk and roll them smooth.
Can I bake them instead of frying?
Frying gives the classic texture, but you can bake at 375°F for about 20 minutes. They will be less crisp and more like a cheese roll.
What cheese works best?
A mix of feta and farmers cheese gives the right salty, mild balance. Queso fresco or a light cotija also work well.
Why is the oil temperature so important?
At 300°F to 320°F the outside browns just as the inside finishes cooking. Hotter oil burns the shell and leaves the middle raw.

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