Colombian Buñuelos
Local name : Buñuelos colombianos
Balls of fresh cheese and cassava starch fried to deep brown, a fixture of Colombian December celebrations.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6
- Difficulty
- Medium
Method
- Grate the cheese on the fine side of a grater. The finer the shred, the smoother the ball.
- Mix the cheese with both starches, the sugar and the baking powder.
- Add the egg and milk. Knead for 5 minutes, until the dough comes together and turns elastic.
- Shape twelve golf-ball rounds, rolling them between your palms to erase every crack.
- Heat the oil to 150°C. The low temperature is what cooks the centre before the crust sets.
- Lower the balls into the oil. They sink, rise after a minute and start to spin.
- Fry for 8 minutes until mahogany brown, then drain on kitchen paper.
A buñuelo that spins on its own in the oil tells you the dough was rolled tight. One crack lets fat in, the ball flattens and it sits on the bottom of the pan.
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