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Overview

Bunuelos Colombianos

Buñuelos Colombianos, Colombian Cheese Fritters, Christmas Buñuelos

This bunuelos colombianos recipe turns salty white cheese, cornstarch and cassava starch into crisp, golden fritters that are hollow and cheesy inside. They are the classic Colombian Christmas snack, fried fresh and eaten hot with natilla and hot chocolate. One serving is about 111 g.

Buñuelos are fried dough balls with roots in the fritters that Arab cooks brought to Spain, and the recipe travelled with Spanish settlers to the Americas, where each country made it its own. In Colombia the buñuelo became a cheese fritter: salty queso costeño mixed with cornstarch and cassava starch, with no wheat flour at all. They are the defining snack of the Colombian Christmas season, fried through December for the Novena de Aguinaldos and eaten hot with natilla, the spiced milk custard, and a cup of hot chocolate.

Pairs well with: Natilla, Colombian hot chocolate, or coffee

Provenance

Colombia flag Colombia

Colombian Christmas Classic

Latin America & Caribbean

Time Dedication

45m

20m prep • 25m cook

Batch Yield

8 Servings

350 kcal per serving

1 serving ≈ 111 g

Technical Skill

Intermediate

Medium (Frying)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Christmas and Novena de Aguinaldos, festive snack, holiday party, afternoon coffee Cost: Low — about $2–3 per serving at home
Tags: Egg Cheese Sweet Vegetarian Fried
A plate of golden-brown Colombian buñuelos, round fried cheese fritters, on paper towel

Colombian Christmas Classic

Photo: John Alexis Guerra Gómez, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A true buñuelo colombiano is fried slowly in cooler oil so it puffs up round and golden, crisp outside and hollow and cheesy inside; nutrition is estimated from USDA values.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 45m
P

Prep Stage: Grate, Mix and Roll

20 Mins • Prep

Grate both cheeses fine and mix them with the cornstarch, cassava starch, sugar, baking powder and salt. Work in the butter, then the beaten eggs, and add milk one spoonful at a time until the dough holds together and feels like soft modelling clay. Roll into 24 smooth balls of about 35 g each.

Maestro Tip: Grate the cheese fine — coarse shreds leave weak spots and the balls can burst in the oil.

  1. 1

    Mix the Dough

    10 Mins Room temperature

    In a large bowl, mix the grated cheeses, cornstarch, cassava starch, sugar, baking powder and salt. Rub in the softened butter with your fingers, then add the beaten eggs and mix until a dough forms. Add milk a spoonful at a time only if the dough is too dry to hold together.

    The dough should be soft but not sticky. If it sticks to your hands, add a spoonful of cornstarch, not flour.

    Done when: A smooth, soft dough that holds its shape when rolled.

  2. 2

    Roll the Balls

    8 Mins Room temperature

    Divide the dough into 24 equal pieces of about 35 g each and roll each one between your palms into a perfectly smooth ball with no cracks. Set them on a tray lined with baking paper.

    Roll each ball twice — once to shape it, once more to seal any cracks. Cracked balls split open in hot oil.

    Done when: 24 smooth, crack-free balls, all roughly the same size.

  3. 3

    Heat the Oil

    5 Mins Oil at 170°C (340°F)

    Heat the oil in a deep pan to 170°C (340°F) — a little cooler than for most frying. Drop in one test ball: it should sink, then rise slowly and start turning golden after about a minute.

    Buñuelos need cooler oil than other fritters. Oil that is too hot browns the outside before the inside puffs up.

    Done when: The test ball rises on its own and turns evenly golden.

  4. 4

    Fry in Small Batches

    20 Mins Oil at 170°C (340°F)

    Fry 3 or 4 balls at a time for 5 to 6 minutes, turning them gently with a slotted spoon, until they are deep golden all over and have puffed up. Lift out and drain on paper towel. Let the oil come back to temperature between batches.

    Do not crowd the pan — the balls need room to roll and puff, and crowding drops the oil temperature.

    Done when: Deep golden, round and puffed, crisp outside and soft and cheesy inside.

  5. 5

    Serve Hot

    2 Mins Serve hot

    Pile the buñuelos on a plate lined with paper towel and serve at once, while they are still hot and crisp. They are at their best in the first 20 minutes out of the oil.

    Buñuelos go soft as they cool, so fry the last batch just as everyone sits down.

    Done when: Hot, crisp fritters that crackle when you bite them.

Finishing Touches & Plating

Serve the buñuelos colombianos hot and crisp, piled high on a plate — golden cheese fritters that are hollow, light and cheesy inside, made for sharing at Christmas.

Nutritional Physiology & Benefits

Nutrition

Energy

350

kcal / serving

Protein

9g

Complete AA

Carbs

38g

Complex

Fats

18g

Healthy

Per serving (8 servings · 1 serving ≈ 111 g)
Energy350 kcal
Protein9 g
Carbohydrates38 g
Fat18 g
Fibre0.3 g
Sugar8.0 g
Sodium657 mg
Per 100g
Energy315 kcal
Protein8.1 g
Carbohydrates33.9 g
Fat16.3 g
Fibre0.3 g
Sugar7.2 g
Sodium590 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Calcium and phosphorus from the cheese, vitamin B12 from the cheese and egg, and a little vitamin A. Nutrition is estimated.

Cheesy and Filling

About 9.0 g of protein per serving from the cheese and egg, in a snack that is naturally gluten-free.

Naturally Gluten-Free

No wheat flour at all — cornstarch and cassava starch give the light crumb and the slight chew.

Simple Real Ingredients

Real cheese, egg and starches, fried fresh at home — no packaged mix needed.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Colombian Hot Chocolate

Hot chocolate is the traditional Christmas partner — buñuelos are made to be dunked in it, and the sweet drink balances the salty cheese.

Coffee

A strong Colombian coffee cuts the richness of the fried cheese and makes the fritters work as an afternoon snack all year round.

Sides

Natilla

Natilla, the Colombian Christmas custard, is served alongside buñuelos every December — sweet, soft custard against crisp, salty fritters.

Full Menus

As a Christmas Snack Table

Put the buñuelos at the centre of a Christmas snack table with natilla, hot chocolate and fruit — the classic Colombian Novena spread.

Complete menu

Serve the buñuelos hot as the Christmas snack with natilla and Colombian hot chocolate, after a light lunch and before the evening meal.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Do Not Fry in Oil That Is Too Hot

Oil above about 180°C (355°F) browns buñuelos before the inside cooks, leaving a dark shell and a raw, doughy centre. Keep the oil at 170°C (340°F) and fry slowly. This is general food information, not medical advice.

Do Not Use Mozzarella or Soft Cheese

Mozzarella and other melting cheeses turn runny in hot oil and the balls collapse or burst. Use a firm, dry cheese such as queso costeño, feta or cotija.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA festive snack — three fritters is a generous portion, so enjoy them hot and fresh as a treat.
  • ChildrenChildren love them, but the centres are very hot — cut one open first and let them cool for a minute.
  • ElderlySoft inside and easy to chew; serve warm and watch the salt if blood pressure is a concern.
  • Pregnant womenFine as an occasional snack — the cheese is cooked through in the hot oil and the egg is fully set.
  • Breastfeeding womenFine as an occasional snack; the cheese and egg make it filling and satisfying.
  • AthletesA handy salty, cheesy snack with about 9.0 g of protein per serving, best eaten with fruit or a drink for balance.
  • Weight gainEasy to enrich: take four or five fritters and add a glass of hot chocolate.
  • Weight lossAt about 350 kcal a serving it is a heavy snack; take two fritters and skip the second helping.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 37.7 g of carbs per serving from the starches and sugar. Keep to two fritters and skip the sweet hot chocolate. Ask your clinician about portion size.
  • High blood pressureAbout 657 mg of sodium per serving from the salty cheese and baking powder. Keep the portion small and use low-salt feta if you can. Ask your clinician about your sodium target.
  • Kidney diseaseHigh in sodium, protein and phosphorus from the cheese, so it may not suit a restricted diet. Ask your clinician before making it a regular food.
  • GoutCheese is low in purines, but fried food eaten often can still be a problem. Keep it an occasional treat and ask your clinician if flare-ups are frequent.
  • Stomach issuesFried cheese fritters are rich and can bother a sensitive stomach; eat a small portion and avoid eating them late at night. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseFried cheese is high in saturated fat and salt. Keep the portion small and balance the rest of the day. Ask your clinician about fitting it into your eating plan.
  • Fatty liverA fried, cheesy snack — best kept for special occasions, with two fritters instead of three. Ask your clinician for personal guidance.
  • Food allergiesContains milk (cheese, butter, milk) and egg. Naturally gluten-free, but check that your starches are certified gluten-free.
  • Special therapeutic dietsNot suitable for a dairy-free or egg-free diet as written; a vegan version does not work well because the cheese is the whole point. Ask your clinician or dietitian about your specific plan.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then store in an airtight container lined with paper towel.
In the fridge
2 days in an airtight container.
In the freezer
Up to 1 month, fried and cooled; reheat from frozen in the oven.
How to reheat
Reheat in a 180°C (350°F) oven for 8 to 10 minutes until crisp and hot through, at least 74°C (165°F) in the centre. Do not microwave — they go soggy.
Freezing recommended
Yes, fried and cooled.
Signs it has spoiled
Sour smell, a slimy surface, or a grey colour inside.

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