Buñuelos Colombianos (Colombian Cheese Fritters) with Chancaca Syrup

Crispy, cheesy fritters popular in Colombia, served warm with a sweet chancaca syrup drizzle.

Prep Time

15 minutes

Total Time

45 minutes

Calories

545 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.09/serving

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

British

Ingredients

Servings

200gQueso Costeño or Feta Cheese(Crumbled. Queso Costeño is traditional, but Feta works well as a substitute.)

125gPre-cooked Cornmeal (Maseca)(The type used for arepas and tortillas.)

£1.00

50gTapioca Starch(Also known as tapioca flour.)

£0.40

1tablespoonGranulated Sugar

£0.05

1teaspoonBaking Powder

£0.03

1Egg(Large)

£0.30

0.3cupMilk(Adjust as needed to form a soft dough.)

£0.08

3cupsVegetable Oil(For deep-frying.)

£1.00

0.5cupPanela (Unrefined Cane Sugar)(If using granulated sugar, add a small piece of orange peel to the syrup for flavor)

£1.50

0.3cupWater(For the chancaca syrup)

Total Cost

£4.36

£1.09 per serving

Instructions

1.
**Prepare the dough:** In a mixing bowl, combine the crumbled cheese, cornmeal, tapioca starch, sugar, and baking powder. Mix well.
2.
Add the egg and milk. Mix with your hands until a soft, slightly sticky dough forms. Add more milk, a tablespoon at a time, if the dough is too dry. Do not overmix.
3.
**Shape the buñuelos:** Roll small portions of the dough (about 1-2 tablespoons each) into balls. Place them on a lightly floured surface.
4.
**Prepare the frying oil:** Heat the vegetable oil in a large saucepan or deep fryer to 350°F (175°C).
5.
**Fry the buñuelos:** Carefully drop the buñuelos into the hot oil, a few at a time. Do not overcrowd the pan. Fry for 8-10 minutes, or until golden brown and cooked through, turning occasionally to ensure even browning.
6.
**Remove and drain:** Remove the buñuelos with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
7.
**Prepare the chancaca syrup:** While the buñuelos are frying, prepare the chancaca syrup. In a small saucepan, combine the panela and water. Bring to a boil over medium heat, stirring occasionally, until the panela is dissolved and the syrup has thickened slightly (about 5-7 minutes). Reduce heat if necessary to prevent burning.
8.
**Serve:** Serve the buñuelos warm, drizzled generously with the chancaca syrup.

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My Notes

Nutrition Information

Nutrition per serving (150g)

545 kcal / 2280 kJ

Carbs

52g

20% of RDA

Fat

31g

44% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

22 g

24% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

If the buñuelos are browning too quickly, reduce the heat of the oil.

For a richer flavor, add a pinch of salt to the dough.

The chancaca syrup can be made ahead of time and stored in the refrigerator for several days. Reheat before serving.

If you don't have tapioca starch, you can substitute with cornstarch, but the texture might be slightly different.

Cooking Equipment

Large saucepan or deep fryer

Slotted spoon

Mixing bowl

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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