Colombian Buñuelos

Some countries have their own version of buñuelos, but these are originally from Colombia and are popular in South America. They are made with corn flour or cornstarch and cheese, although some recipes include tapioca flour. Colombian buñuelos are delicious for breakfast along with coffee, or at lunch or dinner.

In this Colombian buñuelos recipe, we use Tropical Queso Blanco. To achieve the ideal consistency, crispy on the outside and soft and chewy on the inside, it’s important to have the oil at the right temperature when frying. If the oil is not hot enough, the fritters will be greasy. If it is too hot, they can open up and splash oil.  The ideal oil temperature is between 320 and 340 degrees Fahrenheit (160 – 170 Celsius). This way, you’ll make sure that your first buñuelos are perfect!

You’ll love Colombian buñuelos for breakfast, as a snack, or for a gluten-free appetizer at your next dinner party!

Ingredients:

• 1 12oz Tropical Queso Blanco
• 1 ½ cups cornstarch
• ½ cup milk
• 2 eggs beaten
• 2 tsp brown sugar
• ½ tsp salt

Preparation:

1. Grate the cheese and mix in the cornstarch, eggs, sugar, and salt. After thoroughly mixing in those ingredients, add milk in slowly, to create soft dough. Roll the dough into small baseball size balls and drop into medium heat oil. After a few minutes raise the heat and fry until golden brown.
2. Transfer to a paper towel to drain. Let them cool down a bit and enjoy while they’re warm.