Gluten-Free Colombian Bunuelos Recipe
This easy gluten-free Colombian bunuelos recipe is quick and easy to prepare and makes the perfect treat for holidays, and if you’re like me, they’re perfect all year round.
These traditional gluten-free Colombian cheese fritters are popular during the Christmas holidays in Colombia are known as bunuelos Colombiano or Colombian donuts. Bunuelos are typically served with piloncillo syrup referred to as Miel de Panela or Miel de Caña) that tastes amazing making them super addictive.
Colombian bunuelos are distinctively shaped round like a ball, if you have kids, they will be amazed by these fritters’ cool sphere shape.
After tasting these fried fritter delights, I promise you that you won’t believe that these Colombian Bunuelos are made without flour, wheat flour that is.
The outer texture of gluten-free buñuelo Colombiano cheese fritters is crispy with a soft dense crumb making them great for soaking or drizzling with piloncillo syrup.
More so, what I love about these Colombian donuts is that they are made with yucca flour, cornstarch, feta cheese, queso fresco (fresh cheese), eggs, milk, sugar, salt, and baking powder, No yeast, and No proofing making them fast to prepare.
Ready to make this Gluten-Free Colombian Bunuelos Recipe With Piloncillo Syrup? Let’s do it!
Ingredients For Miel De Panela (Piloncillo Syrup)
- 3 cups water (720 grams)
- 3 1/2 cups of panela or piloncillo (660 grams)
- 1 cinnamon stick (optional)
- 3 cloves (optional)
How To Make Miel De Panela?
- Add the panela or piloncillo, water, cinnamon stick and cloves into a deep pot and cook on medium low heat until the panela or piloncillo is melted.
- Increase the heat to medium and bring the mixture to a boil.
- Allow to cool, then carefully transfer into a glass jar.
Ingredients For Colombian Bunuelos
- 1 1/2 cup cornstarch (180 grams)
- 1/2 cup yucca flour (60 grams) or use tapioca flour
- 2 tablespoon milk or water (30 grams)
- 1/2 teaspoon baking powder (2 grams)
- 1/3 teaspoon salt (2 grams)
- 3 1/4 tablespoons sugar (40 grams)
- 2 cups fresh cheese (queso fresco) or feta cheese
- 3 large eggs (150 grams)
- Oil for frying
How To Make Colombian Bunuelos?
- Combine the cornstarch, yucca flour, baking powder, salt, sugar into a mixing bowl and whisk togther. You can also use a plantary mixing maching with the hook attachment and mix the dry ingredients for 2 minutes.
- Add the eggs, milk and cheese and mix by hand kneading the dough until developed. If your using a mixer, then mix for about 5 minutes.
- Divide the dough into small portions and round into a ball shape and set aside on a plate.
- Fill a deep frying pan with oil and bring to heat of about 150 °C (300°F).
- Slowly and carefully drop each dough ball into the oil. Depending on the size of your fryer, you can add 5-6 peices at a time.
- Fry for about 4-5 minutes or until golden brown.
- Once fried, remove the bunuelos and place onto a lined plate with paper towel to allow to drain the excess oil.
- Enjoy as is or glaze with Mel De Panela (Piloncillo Syrup) and serve.
Easy Colombian Bunuelos
Ingredients
FOR MIEL DE PANELA (PILONCILLO SYRUP)
- 3 cups water 720 grams
- 3 1/2 cups of panela or piloncillo 660 grams
- 1 cinnamon stick optional
- 3 cloves optional
FOR COLOMBIAN BUNUELOS
- 1 1/2 cup cornstarch 180 grams
- 1/2 cup yucca flour 60 grams or use tapioca flour
- 2 tablespoon milk or water 30 grams
- 1/2 teaspoon baking powder 2 grams
- 1/3 teaspoon salt 2 grams
- 3 1/4 tablespoons sugar 40 grams
- 2 cups fresh cheese queso fresco or feta cheese
- 3 large eggs 150 grams
- Oil for frying
Instructions
MIEL DE PANELA (PILONCILLO SYRUP)
- Add the panela or piloncillo, water, cinnamon stick and cloves into a deep pot and cook on medium low heat until the panela or piloncillo is melted.
- Increase the heat to medium and bring the mixture to a boil.
- Allow to cool, then carefully transfer into a glass jar.
COLOMBIAN BUNUELOS DOUGH
- Combine the cornstarch, yucca flour, baking powder, salt, sugar into a mixing bowl and whisk togther. You can also use a plantary mixing maching with the hook attachment and mix the dry ingredients for 2 minutes.
- Add the eggs, milk and cheese and mix by hand kneading the dough until developed. If your using a mixer, then mix for about 5 minutes.
- Divide the dough into small portions and round into a ball shape and set aside on a plate.
- Fill a deep frying pan with oil and bring to heat of about 150 °C (300°F).
- Slowly and carefully drop each dough ball into the oil. Depending on the size of your fryer, you can add 5-6 peices at a time.
- Fry for about 4-5 minutes or until golden brown.
- Once fried, remove the bunuelos and place onto a lined plate with paper towel to allow to drain the excess oil.
- Enjoy as is or glaze with Mel De Panela (Piloncillo Syrup) and serve.