• Vegetable oil for frying
  • Cornstarch 3/4 cup • 338 kcal
  • yucca flour or tapioca starch* 1/4 cup
  • Feta cheese 1 cup finely grated
  • grated queso fresco or other cheese 1/2 cup finely
  • Eggs 2 • 130 kcal
  • Baking powder 1/4 teaspoon • 156 kcal
  • Sugar 2 tablespoons • 470 kcal
  • Pinch salt
  • Milk 1 tablespoon • 49 kcal
Calories refers to 100 gr of product

Serve up a taste of Colombia with these light and tasty fried dough balls!

Bunuelos are usually filled, or topped with something, and are a favorite in many Spanish-speaking countries. In Colombia, bunuelos are served up as a treat at Christmas, but they are also eaten year-round as a breakfast or snack food, served with hot chocolate or coffee.

The bunuelos are light because they are made with tapioca starch and cornflour instead of traditional flour. They are filled with feta and queso fresco cheese, but you can adapt the cheeses as you wish, swapping them for your favorite ones. (I used mozzarella and feta for these bunuelos)


Place all the ingredients (apart from the vegetable oil) in a medium bowl, and mix well using your hands or a dough hook on a stand mixer until a soft dough is obtained.

Form small balls using your hands to roll them between the palms.

In a deep, heavy-duty pot, heat the vegetable oil to 300°F. Carefully drop the balls into the oil. Cover the pot, and after about 3 to 4 minutes, turn the heat up and fry until golden brown.

Remove from the oil and drain on a plate lined with paper towels. Serve while hot.


* You can buy tapioca starch online if you can’t find it in your local grocery store.