Colombian Buñuelos with a Twist

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon aniseed 1/2 teaspoon aniseed
• 2 cups (200g) grated queso blanco or mozzarella cheese 2 cups (200g) grated queso blanco or mozzarella cheese
• 2 eggs 2 eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 9g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and aniseed.
2. 2.
   Add the grated cheese to the dry ingredients and mix well.
3. 3.
   In a separate bowl, whisk together the eggs and milk.
4. 4.
   Gradually pour the egg mixture into the dry ingredients and mix until a sticky dough forms.
5. 5.
   Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
6. 6.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
7. 7.
   Take small portions of the dough and shape them into balls, about the size of a golf ball.
8. 8.
   Carefully drop the dough balls into the hot oil, frying them in batches to avoid overcrowding.
9. 9.
   Fry the Buñuelos for about 5-6 minutes, or until they turn golden brown, flipping them occasionally for even cooking.
10. 10.
    Remove the Buñuelos from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Serve the Buñuelos warm and enjoy!

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the dough.
• Queso blanco or mozzarella cheese — Grate the cheese using the fine side of a grater for better incorporation into the dough.

Tips & Tricks

• For an extra cheesy flavor, add a sprinkle of grated cheese on top of the Buñuelos before serving.
• Serve the Buñuelos with a side of hot chocolate for a classic Colombian combination.
• If the dough is too sticky, wet your hands with water or oil to shape the balls more easily.
• To reheat leftover Buñuelos, place them in a preheated oven at 180°C (350°F) for a few minutes until crispy again.
• Experiment with different types of cheese, such as cheddar or gouda, for a unique twist on the traditional recipe.

Serving advice

Serve the Buñuelos warm as a snack or appetizer. They are perfect for sharing with friends and family during festive gatherings or as a delightful treat any time of the year.

Presentation advice

Arrange the Buñuelos on a platter and sprinkle them with powdered sugar for an elegant touch. Serve them with a side of hot chocolate or a Colombian fruit juice for a complete experience.