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What You’ll Need:

2 cups (3/4 pound) very finely grated white farmer’s cheese*

1⁄4 cup capira corn flour or cornstarch

1 egg

4 cups oil for frying

Buñuelos

Preparation

10 minutes

Cooking

15-20 minutes

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Procedure:

1. Place the cheese in a large bowl.

2. Add the corn starch and egg and mix well with your hands. Form into about thirty 11⁄2-inch balls. The mixture is so soft that it fells like making balls out of cotton. They work out great!

3. Heat the oil in a large pot to 325o F. Gently drop a ball of dough in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil. To test the temperature of the oil in a traditional way we do the following:

Form a 1⁄2 inch ball of masa and place it in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil.

4. In a deep heavy pot, heat the oil to 325°F. Place about 6 to 8 buñuelos at a time in the oil, decrease the heat to low, about 300°F for 5 minutes, cover and turn the heat off, leave covered for 5 minutes. They will grow, watch carefully!

5. Uncover and turn the heat up again to 350°F and keep cooking for 5 minutes more turning if they don’t turn themselves.

6. Remove from the oil and drain over paper towels.

7. Serve immediately, or store in airtight containers.

Buñuelos are a traditional food served to friends and family who come to pray the Novenas to the Virgin Mary during the Christmas holidays, from December 15 to 24th and New Years Eve. In many of the central departments in Colombia, we serve them with Hojaldras (page XXX), and Natilla (page XXX). You can buy them in bakeries all around the country. This recipe of buñuelos are the original ones prepared with a “yellow corn” starch called „Harina de Maiz Capio”, which is an indigenous corn grown from the family of the yellow corn with large grain and cob. You can also prepare them with Maicena or regular corn starch. These buñuelos are so easy because you can prepare them ahead of time and serve them at room temperature. When you fry your buñuelos, they should fit loosely because they expand as they cook. This way they will turn themselves and cook evenly on all sides.

Buñuelos

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 30

Calories per serving: 44 per serving

Fat per serving: 31 cal

Buñuelos

Ingredients

  • 2 cups (3/4 pound) very finely grated white farmer’s cheese
  • 1⁄4 cup capira corn flour or cornstarch
  • 1 egg
  • 4 cups oil for frying

Instructions

  1. Place the cheese in a large bowl.
  2. Add the corn starch and egg and mix well with your hands. Form into about thirty 11⁄2-inch balls. The mixture is so soft that it fells like making balls out of cotton. They work out great!
  3. Heat the oil in a large pot to 325o F. Gently drop a ball of dough in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil. To test the temperature of the oil in a traditional way we do the following: Form a 1⁄2 inch ball of masa and place it in the oil. It should fall to the bottom of the oil and float back up after 30 seconds. If it floats immediately, lower the heat of the oil.
  4. In a deep heavy pot, heat the oil to 325°F. Place about 6 to 8 buñuelos at a time in the oil, decrease the heat to low, about 300°F for 5 minutes, cover and turn the heat off, leave covered for 5 minutes. They will grow, watch carefully!
  5. Uncover and turn the heat up again to 350°F and keep cooking for 5 minutes more turning if they don’t turn themselves.
  6. Remove from the oil and drain over paper towels.
  7. Serve immediately, or store in airtight containers.

Notes

Carbs 5 cal Protein 8 cal
Calories from Fat 31% Daily Value*
Total Fat 3g 6%
Saturated Fat 0g 3%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 57mg 3%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2g

http://pachi.com/bunuelos/

Nutritional Info

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