Colombian buñuelos are small, round fried balls made from finely grated queso costeño — a firm, salty white coastal cheese — combined with cassava starch, cornstarch, eggs, a small amount of sugar, and baking powder. The dough is rolled into golf ball-sized spheres and lowered into oil at a controlled low temperature, where they puff […]

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Mexican buñuelos are large, round discs of dough — flour, eggs, lard, anise-infused water — stretched until nearly translucent, then dropped into hot oil and fried until crisp and blistered. The finished buñuelo is flat, golden, and shatteringly crisp, closer to a fried tortilla in texture than a conventional fritter. It is either dusted with […]

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