Colombian Buñelos Recipe

Thursday, 26 December 2013

When we're in the UK for Christmas we like to make a few traditional Colombian treats to share over the holidays.

One of our favourites is natilla, a kind of flan, traditionally made at Christmas. This year, as well as natilla, I wanted to try my hand at buñelos, which are deep-fried dough balls with cheese. In Colombia they are often offered when you visit someone's house at Christmas time, as is natilla.

For my first shot at these I cheated a bit and picked up a couple of packets of easy mix when we were in Colombia back in September, so all I had to do was add an egg, cheese and some milk, roll the balls and fry them. But the 'from scratch' recipe is pretty straightforward if you plan ahead a little to pick up the different starches used.


Colombian Buñelos

1.5 cups grated white farmer's cheese or queso fresco (we used a low-salt cheddar) 
1  cup cornstarch 
0.5 cups yuca starch (tapioca) 
3 tablespoons sugar 
0.5 teaspoons baking powder 
0.5 teaspoons salt, or to taste 
2 eggs 
1 tablespoon butter, softened 
Vegetable oil for frying

1. Mix together the dry ingredients in a bowl

2. Grate the cheese and stir into the mixture
3. Beat the eggs and add them, together with the butter to the mixture
4. Combine to make a dough which doesn't stick to your hands
5. Roll into balls, about 1.5 inches in diameter
6. Deep fry in vegetable oil, until the outsides become crisp and turn a dark golden colour
7. Drain on kitchen paper

Buñelos can be eaten warm or cold. Why not give them a go and bring a touch of Latin America to your Christmas time?!

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