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Colombian Bunuelos

Easy Colombian Bunuelos

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.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Gluten Free, Snack
Cuisine Colombian
Servings 10 pieces
Calories 100 kcal

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.
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