Colombian buñuelos or cheese fritters, are a mouthful of textures and flavors. They have a soft crumb and a crispy crust with a hint of sweetness and are a typical Colombian Christmas treat.
Colombian buñuelos are made with a mixture of cassava flour and cornstarch. The ratio of these two starches varies from house to house.
Cassava, tapioca, or yuca, is a root very much used in South America. From this root, we get cassava flour or starch that has a similar texture to cornstarch and is a great option for gluten-free treats.
Some recipes for Colombian buñuelos are made with only cornstarch. I find that cassava flour adds a little bit of chewiness to these fritters.
Ingredients
1 cup (140g) cassava flour
½ cup (65g) cornstarch
1 cup (150g) shredded cheese, *
2 tablespoons sugar
1 teaspoon salt
½ teaspoon baking powder
2 tablespoons (14.2g) butter, at room temperature
1 egg
2 tablespoons milk
3 cups vegetable oil, for frying
Instructions:
In a big mixing bowl, add cassava flour, cornstarch, cheese, sugar, salt, baking powder, butter and egg. Mix with the tip of your fingers.
Bring the dough together with milk. The dough has a playdough texture.
In a medium pan, heat oil on low or keep between 320 – 340 F (160 – 170 C).
Divide the dough in 32 equal portions. Roll the dough into balls.
Fry 3 to 4 buñuelos at a time, for 5 minutes.
Place them on a paper towel. Serve immediately
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