Colombian Bunuelos Recipe
There are endless recipes for making these gluten-free Colombian bunuelos fritter donuts. In other countries like Mexico, they prepare these Bunuelos in different forms, sweet or savory. In Colombia, Bunuelos are traditionally made salty and sometimes glazed with honey or miel de panela as known as Piloncillo syrup making them very rich.
Ingredients
- 2 cups ground feta cheese or cotija
- 1 cup corn starch corn starch
- 1 cup cassava starch tapioca starch
- 2 tbsp unsalted soft butter
- 2 beaten eggs
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup warm milk
- oil for frying
Instructions
- In a bowl, mix the cornstarch, the cassava starch and the sugar, mix a little by hand.
- Add the eggs, salt and baking powder, mix togther with a whisk.
- Add the cheese and the softened or melted butter.
- Mix well but do not knead or squeeze to much. Add the warm milk little by little.
- The dough is perfect when it comes off the container and does not stick to your hands.
- Assemble the fritters in a round shape and medium size.
- In a pot or skillet over medium high heat, heat the oil. The temperature is correct when a small ball of the dough is introduced into the oil, it remains for a moment at the bottom and then rises to the surface.
- Lower the temperature to medium, we do not want the fritters to brown too quickly on the outside and remain raw inside or to burst.
- Fry all sides until golden brown in color.
- Remove the bunuelos and place on a paper towel to drain the oil.
- Enjoy!
