Ingredients
Equipment
Method
- Prep: Finely grate the cheese using the fine side of the grater or a microplane.
- Mix Ingredients: In a large bowl, combine tapioca flour, cornstarch, baking powder, sugar, and cheese.Slowly add the cheese, then add eggs, one by one, and mix using a mixer.TIP: Dough needs to be well mixed for the best consistency.Then, add enough milk to form a soft dough.
- Shape Dough Balls: Roll dough into smooth balls, about 1 inch in diameter.
- Heat Oil: Heat avocado oil to 300°F in a deep pot or Dutch oven. The oil should be deep enough to fully submerge the buñuelos.
- Fry Buñuelos: Fry in batches until golden brown, about 5-7 minutes. Buñuelos will often rotate on their own as they cook; this is normal and helps them cook evenly. Turn occasionally if needed.
- Drain and Serve: Drain on paper towels. Serve warm.
Nutrition
Notes
Additional Tips for Perfect Colombian Buñuelos
-
Roll Dough Balls Smoothly
Make sure each dough ball is smooth and free of cracks to prevent them from breaking apart while frying. A smooth surface helps them cook evenly and puff up beautifully. -
Keep the Oil Temperature Steady
Maintain the oil at 325°F. If the oil is too hot, the buñuelos will brown on the outside too quickly, leaving the inside undercooked. If the oil is too cool, the buñuelos may absorb excess oil and become greasy. -
Use Fresh Queso Fresco or Queso Costeño
For the best flavor, use fresh queso fresco or queso costeño if available. The cheese adds the authentic salty, tangy flavor that makes buñuelos so unique. -
Test a Small Ball First
Fry one small dough ball first to check the oil temperature and ensure the dough is the right consistency. This way, you can make any necessary adjustments before frying the whole batch. -
Serve Warm
Buñuelos are best enjoyed warm, right after frying, when they’re crispy on the outside and soft on the inside.