Buñuelos - Colombia

Miria Onesta - Dueamicheincucina

  • Difficoltà


  • Stagionatura

    18 months

  • 450 g of grated Parmigiano Reggiano 18 months
  • 80 g of cornstarch
  • 2 eggs
  • 1 tsp baking powder
  • oil for frying

Put the grated Parmigiano Reggiano, cornstarch and baking powder in a bowl. Add the eggs in the middle and mix well. Shape into balls the size of walnuts. Pour the oil into a deep frying pan and fry 4-5 buñuelos at a time for 3-4 minutes. Drain and serve.


These fritters are typical of South American countries and, depending on the country in which they are prepared; they can be both sweet and savoury. In Colombia they are prepared in their savoury version with a cheese and cornstarch based recipe like this one. Originally, buñuelos were a typical Christmas time recipe, but now they are made at any time of the year.
Miria Onesta