Buñuelos Colombianos (Colombian Cheese Fritters)
Golden, crispy cheese fritters from Colombia with a creamy center and salty-savory profile. These pillowy fried dough pockets are irresistibly indulgent and come together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 13g
Ingredients
- 1 cup whole milk
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 8 ounces fresh mozzarella cheese
- 2 quarts vegetable oil for frying
- 2 tablespoons anise-flavored liqueur (optional, like Aguardiente or Sambuca)
Instructions
- 1
Pour 1 cup of whole milk into a small saucepan and heat over medium heat until steaming and just beginning to simmer—you should see small bubbles around the edges, about 3-4 minutes. Remove from heat and set aside to cool for 2 minutes.
- 2
Cut 8 ounces of fresh mozzarella into 16 small cubes, each about the size of a sugar cube (roughly 0.75 inches). Set on a plate lined with paper towels to remove any excess moisture—this prevents the cheese from leaking out of the fritters.
- 3
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, and 0.5 teaspoon of kosher salt.
- 4
Pour the warm milk into the dry ingredients and stir with a wooden spoon until a thick, cohesive dough forms—it should feel wet and sticky, like thick cake batter. If using it, stir in 2 tablespoons of anise-flavored liqueur now.
- 5
Pour 2 quarts of vegetable oil into a heavy-bottomed pot or deep skillet—you want about 3 inches of oil. Set over medium-high heat and let it preheat for 5-7 minutes. Test the temperature by dropping a small piece of dough into the oil; it should sizzle immediately and float to the surface within 2 seconds. The oil should reach 350°F on an instant-read thermometer.
- 6
Working with wet hands (this prevents sticking), scoop about 2 tablespoons of dough into your palm and gently press it into a flat disk. Place one mozzarella cube in the center, then fold the dough around it and roll between your hands to form a ball roughly 1.5 inches in diameter. The cheese should be completely encased—if you see any peeking through, add a small pinch of dough to seal it. Repeat with the remaining dough and cheese until you have 16 buñuelos.
- 7
Carefully slide 4-5 buñuelos into the hot oil—do not overcrowd the pot, as this drops the temperature and makes them absorb excess oil instead of crisping. They will sink briefly, then float to the surface in about 30 seconds. Listen for a steady, gentle sizzle; if the oil pops aggressively, lower the heat slightly.
- 8
Fry for 2-3 minutes until the first side turns golden amber and a toothpick inserted into the thickest part meets no resistance—the buñuelo should yield slightly but hold its shape. Flip gently using a slotted spoon and fry the second side for another 2-3 minutes until evenly golden brown.
- 9
Transfer the finished buñuelos to a plate lined with paper towels using a slotted spoon—this absorbs excess oil and keeps them crispy. Let them cool for 1 minute before serving. Repeat with the remaining dough balls, waiting 30 seconds between batches for the oil to return to temperature.
- 10
Arrange the warm buñuelos on a serving plate and serve immediately while the cheese center is still creamy and molten. They are best eaten within 2-3 minutes of frying. Serve alongside hot chocolate or coffee, as is traditional in Colombia.
Tools you’ll need
- small saucepan
- large mixing bowl
- whisk
- wooden spoon
- heavy-bottomed pot or deep skillet
- instant-read thermometer
- slotted spoon
- paper towels
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