Buñuelos de Maíz or Masitas

Corn Fritters


Preparation info

  • Difficulty


  • 16


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Even though these are also called buñuelos, they are different from the ones in the previous recipe. These are sweet tasting corn fritters with a bit of sugar mixed in; they are served as snacks or as side dishes. In some parts of the country, they add cheese to the mixture; mix with a fork after blending the corn, egg, sugar, and salt and fry in the same manner.


  • 3 cups fresh corn kernels (about 3 large ears)
  • 1 egg
  • 3 tablespoons sugar
  • ¾ teaspoon salt
  • ¼ pound (½ cup) finely shredded white farmer’s cheese* (optional)
  • 2 tablespoons minced scallion (optional)
  • 2 cups oil for frying


  1. Place the corn kernels, egg, sugar, and salt in a blender and puree to a homogenous but rough consistency. Place in a bowl.
  2. Add the cheese and scallion, if using, and mix with a fork.
  3. In a deep heavy pot, heat the oil to 350°F. Drop tablespoonfuls of mixture into the oil; do not let them touch. Fry until lightly golden (about 20 seconds); turn and fry on the other side.
  4. Remove with a slotted spoon and drain well over paper towels.
  5. Serve warm.