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1) Las Delicias Colombianas
2) Lupita's
3) El Paisa 2

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https://www.youtube.com/watch?v=XzQ1FvA5RDY

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Yesterday was Vijyadashmi (last day of Navarathri), and we had Vidyarambham or Ezhuthiniruthu. At home my son had his first writing ceremony. I made few dishes for offering. He got his first writing with his dad. Coming to Bunelos Colombianos: Colombian cheese fritters, I got the inspiration from my hubby's colleague who had invited us for a party, and it was Colombian fare. Bunuelos was on the menu and it is delicious and easy to make.
Christmas season starts in Colombia after Day of Little Candles ( Spanish:Día de las Velitas, which is on December 7, on the eve of the Immaculate Conception, and is a public holiday in Colombia. As with any other custom, there will celebration which varies from family to family but one dish must be there in their table is Bunuelos. I have also seen a YouTube video where street vendors are selling this Bunuelos in their road side stall.
For making Bunuelos you need a special kind of cheese calledqueso costeño which is used in Colombia. However it is not available here, so we can use either fresh cheese called Queso fresco or combo of queso fresco and feta. I used only queso fresco as it is mentioned in the box mix. My hubby bought about 1 ounce from the store as it is about 7 dollars for a pound and told me to try with it. I also got bunuelos box mix from his friend Libardo. However the recipe on the box needed about 10.oz of queso fresco cheese (2 cups of grated cheese). So I thought why I don't try to make it at home. On searching the recipe, I came to know that Queso Fresco is the paneer made with salt. In India paneer is made without adding salt so that it can be used for both savory and sweet. So I decided to make queso fresco at home using whole milk.

Once I made the Queso fresco, my next challenge was to make bunulos or cheese fritters at home. I used box mixture. If you want you can make it from scratch using this recipe. Main ingredients are cornstarch, tapioca starch, egg, milk, queso fresco or mixture of queso fresco and feta, baking powder. First smooth dough is made with all ingredients and then fried the balls in the oil. One thing you need to keep in mind that oil should be at right temperature (302 °F/150 °C) so that the buñuelos rise to the top and swell up as it cooks in the oil. First it will sink to the bottom and then it gradually comes up in the oil. If they rise too quickly, they won't cook all the way through - too slowly, they'll take on too much oil and become heavy.
During the Christmas time it is served with hot chocolate ornatilla ( custard like dessert) and is the perfect combination of salty and sweet, buñuelos. I have seen people buying from the street vendors eating as such with cup of coffee. Trust me Colombian coffee is really good. I had tasted it at that party. It has an intoxicating aroma at its peak in every sip you drink. Next I will try to make bunuelos from scratch as well as using two cheese combo.
Indian friends, it taste like fried gulab jamun without any sugar syrup. You will also love it, so give it a try.

Ingredients

2 quarts/8 cups Whole milk

1 tablespoon kosher salt

3 tablespoon distilled vinegar

300g/10.57 oz of Bunuelos box mix

2cups /10.57oz grated cheese (Queso Fresco)

1 egg

½ cup milk (or more as needed)

4 cups of Peanut oil (Peanut oil is best for frying, you can use any other oil of choice)

Instructions

1. Heat the milk 2 quarts/8cups of the whole milk. And add 1 tablespoon of coarse kosher salt.

2. When the milks starts boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.

3. Stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation.

4. Drain into a cheesecloth-lined colander in the sink.

5. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight - cans, pots and pans, or books - to press it down for 15 more minutes or up 2 hours.

1. In bowl add everything and gradually add milk to form smooth dough.

2. Knead well.

3. Pinch out a small portion of dough to form small balls around 42. Actual size of Bunuelos is bigger if you make authentic bunuelos then you will be able to get 21.

4. Heat oil in deep bottom pan or use your deep fryer oil temperature must be 302F/ 150C then gradually add kneaded cheese balls/ bunuelos.

5. At first it sinks to the bottom, as soon as cooked it comes to top. When it becomes golden brown color take it out and drain the excess oil using a kitchen towel.

6. Enjoy with a cup of coffee.

Notes

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Bunuelos colombianos: Colombian Cheese Fritters - Zesty South Indian Kitchen

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Yesterday was Vijyadashmi (last day of Navarathri), and we had Vidyarambham or Ezhuthiniruthu. At home my son had his first writing ceremony. I made few dishes for offering. He got his first writing with his dad. Coming to Bunelos Colombianos: Colombian cheese fritters, I got the inspiration from my hubby's colleague who had invited us for a party, and it was Colombian fare.

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Estas bolitas hechas con queso y harina de maíz, son probablemente uno de los pasabocas favoritos de mi paisanos. Los buñuelos colombianos se disfrutan durante cualquier momento del día, pero quizá sea en la época navideña cuando su consumo se dispara, hasta llegar a convertirse en uno de los platos típicos de dichas fechas.

Nuestros buñuelos se diferencian de sus "parientes" españoles y mexicanos, en que no son dulces postres, sino todo lo contrario. El queso aporta su intenso sabor salado, lo cual los convierte en el perfecto acompañamiento para una taza de chocolate caliente o un trozo de la famosa natilla.

Esponjosos en su interior, crujientes por fuera, son las características de un buñuelo bien hecho. El truco, freírlos a fuego medio, con el aceite no muy caliente.

En muchos sitios fuera de Colombia, puede conseguirse la harina lista para preparar los buñuelos, a la que sólo hay que agregarle unos pocos ingredientes adicionales. Sin embargo, todavía existen lugares en los que no se comercializa este producto. Para quienes no pueden obtener la harina preparada o para los que prefieren una receta convencional, aquí les comparto una muy sencilla.

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Estas bolitas hechas con queso y harina de maíz, son probablemente uno de los pasabocas favoritos de mi paisanos. Los buñuelos colombianos se disfrutan durante cualquier momento del día, pero quizá sea en la época navideña cuando su consumo se dispara, hasta llegar a convertirse en uno de los platos típicos de dichas fechas.

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Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.

On December 7th in Colombia, friends get together to celebrate " el dia e las velitas", a Christmas tradition in honor of the Virgin Mary. They light candles in front of their houses or on their balconies, cook traditional Christmas treats, like Natilla, Buñuelos and Hojuelas and of course, they party :).

Now let's talk about this Buñuelos recipe. Traditionally they are made with Costeño cheese ( Queso Costeño) which is a Colombian white cheese that is a little saltier and harder that Queso Fresco. I used feta cheese for this recipe because to me it's the most similar cheese to Queso Costeño that I have found. I have to tell you, this recipe gave me a lot of trouble. Now that I've made this Buñuelos, I have a lot of respect for buñuelo makers in Colombia :). I know the Buñuelos don't look very attractive, but they taste wonderful. They are the right consistency inside but it was a bit difficult to get the correct crust consistency because the oil temperature has to be perfect. Feliz dia de las velitas and enjoy!

Ingredients

Vegetable oil for frying

3/4 cup cornstarch

1/4 cup yucca flour or tapioca starch

1 cup finely grated feta cheese

1/2 cup finely grated Queso fresco or fresh farmer cheese

2 eggs

1/4 teaspoon baking powder

2 tablespoons sugar

Pinch salt

1 tablespoon milk

Directions

1. Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.

2. Form small balls using your hands.

3. In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil. Cover the pot and after about 3 to 4 minutes, turn the heat up and fry until golden brown.

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

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Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee. On December 7th in Colombia, friends get together to celebrate " el dia e las velitas", a Christmas tradition in honor of the Virgin Mary.

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1) Soft dough
2)  1/4 sugar
3)  1/2 of sugar to lay down the dough
4) 1 cup of Vegetable Oil

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1) Buy soft dough
2)roll it into balls with hands
3)put in a pan that has oil( Up to 300 F) Warm not hot
4) Put for 5-10 minutes
5) take out and put it in a plate that has paper.

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The Bunuelos came from the Iberian Peninsula and during the Spanish settlement they took the Bunuelos so they can eat.