Buñuelos Colombianos (Cheese Fritters)
Perfectly round, golden cheese fritters made with fresh cheese, cassava starch and cornflour. They puff up and turn themselves in the oil, staying airy inside — the essential Christmas partner for natilla.
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Ingredients
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Start your free weekContinue with free accessMix the dry ingredients
Rub the grated cheese with the cassava starch, cornflour, sugar and baking powder until it looks like fine crumbs.
Make the dough
Add the egg and knead, adding milk a spoonful at a time, until the dough is smooth and soft and doesn't crack when rolled. Too wet and the buñuelos will burst.
Shape
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Fry slowly
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Serve
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Mix the dry ingredients
Rub the grated cheese with the cassava starch, cornflour, sugar and baking powder until it looks like fine crumbs.
Make the dough
Add the egg and knead, adding milk a spoonful at a time, until the dough is smooth and soft and doesn't crack when rolled. Too wet and the buñuelos will burst.
Shape
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Fritters came from Spain, but Colombian buñuelos are unique: made with fresh cheese and cassava starch, they become perfect golden spheres. They're eaten year-round with coffee, but at Christmas they're everywhere, paired with natilla at every novena.
Bakeries in Bogotá and Medellín fry them by the thousand during December.
⭐ Why It's Famous
Light, salty-sweet and cheesy, with a crisp shell — the perfect partner for sweet natilla.
💡 Fun Fact
A well-made buñuelo turns itself over in the oil; if it cracks or bursts, Colombian grandmothers say the dough was too wet or the oil too hot.
Colombia (nationwide)
4.71°N, -74.07°W
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