Best Colombian Buñuelos Recipe (Cheese Fritters)

If you grew up in Colombia, you know the arrival of Colombian Buñuelos on bakery counters means the Christmas season is on its way. Even though buñuelos are enjoyed year-round, they hold a special place in Colombian holiday celebrations. As someone who grew up with these cheesy, golden bites of joy, I can tell you that the first warm bite—crispy on the outside, soft and airy inside—always brings back childhood memories.

From a nutrition-coaching perspective, I love sharing recipes like this because they encourage a mindful, cultural approach to food. These cheese fritters are traditionally deep-fried, but they are naturally light rather than greasy, and incredibly satisfying in just one or two portions. If you’ve ever wondered how to make buñuelos at home or wanted a simplified, reliable Colombian buñuelos recipe, this version is approachable, delicious, and true to the flavours of traditional Colombian food.

Ingredients

• 95 g cornstarch
  Sub: potato starch works, though texture becomes slightly denser.
• 15 g cassava starch
  Sub: tapioca starch is the closest match.
• 10 g granulated sugar
  Sub: coconut sugar or a mild sweetener if you want less refined sugar.
• 1 tsp baking powder
  Sub: ½ tsp baking soda + ½ tsp lemon juice, but baking powder gives the most authentic lift.
• 90 g feta cheese
  Sub: queso costeño (traditional), goat cheese for goat cheese fritters, halloumi, or ricotta.
• 20 g mozzarella cheese
  Sub: any soft, mild cheese that melts well.
• 1 egg
  Sub: 1 flax egg for a softer, slightly less airy texture.
• Dash of milk as needed
  Sub: any milk alternative.
• Oil for frying
  Neutral oils like sunflower, canola, or vegetable oil work best.

Method:

1. Combine the ingredients
In a medium bowl, mix the cornstarch, cassava starch, sugar, baking powder, cheeses, and egg until a soft dough forms. Add a splash of milk only if the dough feels dry.
Coach tip: Aim for a soft, pliable dough—too dry and the buñuelos crack, too wet and they won’t hold shape.

2. Form the balls
Divide the dough into 6 equal portions and roll each one into a smooth ball.
Coach tip: Smooth surfaces fry more evenly and reduce the chance of bursting.

3. Heat the oil
Warm oil to 170°C (340°F) in a deep pot.

4. Fry the buñuelos
Lower the balls gently into the oil and fry until golden brown, rotating them to cook evenly.
Coach tip: Keep the temperature consistent. Too hot and they brown without cooking inside; too cool and they absorb oil.

5. Drain and serve
Transfer to a rack or paper towel to drain. Serve warm for the perfect texture.

Tips & Variations

• Let the dough rest 5 minutes if it feels too sticky.
• Keep oil temperature steady for even browning.
• Blend cheeses for deeper flavour—mozzarella adds stretch while feta adds saltiness.
• Goat Cheese Fritters: Swap feta for soft goat cheese for a tangy twist.
• Sweet Version: Add a touch more sugar and dust lightly with cinnamon sugar after frying.
• Air Fry Experiment: While not traditional, you can air fry at 180°C for 10–12 minutes; they will be less airy and less crispy but still tasty.

FAQ

Is it buñuelos or buenuelos?
The correct Spanish spelling is buñuelos, but “buenuelos” appears in English descriptions when accents are removed.

What are buñuelos made of?
Typically a mix of starches (cornstarch and cassava), cheese, egg, sugar, and baking powder. This combination creates that iconic crispy-soft texture.

What is the difference between Mexican and Colombian buñuelos?
Mexican buñuelos are usually thin, crispy, and sweet—similar to a fritter or fried tortilla with sugar syrup.
Buñuelos Colombia–style are round, airy cheese fritters.

What is buñuelos in English?
The closest term is cheese fritters, though it doesn’t fully capture the unique Colombian texture.

Can I use a different kind of cheese?
Yes. Queso costeño is traditional, but feta, goat cheese, ricotta, halloumi, or mozzarella blends all work well.

Why did my buñuelos crack?
The dough may have been too dry or the oil too hot. Add a splash of milk next time and fry at a stable temperature.

Storage, Serving & Reheating

• Storage: Best eaten fresh, but store leftovers in the fridge for 2 days.
• Reheating: Air fry or bake at 180°C (350°F) for 3–4 minutes to restore crispiness.
• Freezing: You can freeze uncooked dough balls. Fry from frozen, adding 1–2 minutes.
• Serving: Serve warm with hot chocolate, coffee, or as part of a Christmas Colombian food spread.

Some Useful products I have found for this recipe:

This Cast Iron Round Casserole from Le Creuset is perfect for deep frying amongst other things, this iconic piece is your one-stop pot for memorable meals with an intense depth of mouth-watering flavour.