Description
Warm churro bites emerge from bubbling oil, their ridged shells crackling with each bite. Coated in a fragrant cinnamon-sugar dusting, they deliver a satisfying crunch before revealing their tender, doughy core.
Ingredients
- 1 cup water
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- 2 cups vegetable oil
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- In a medium saucepan combine water, 2 tablespoons sugar, salt, and 2 tablespoons vegetable oil and bring to a rolling boil over medium heat.
- Remove the pan from heat and stir in the flour until a smooth dough forms and pulls away from the sides of the pan.
- Transfer the dough into a piping bag fitted with a large star tip.
- Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Pipe 1-inch lengths of dough directly into the hot oil, using scissors to cut the dough as you squeeze.
- Fry the churro bites in batches for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
- Remove the bites with a slotted spoon and drain on paper towels, then immediately toss in the cinnamon-sugar mixture until evenly coated.
Notes
- Ensure the oil stays at a consistent 350°F for even cooking.
- A star piping tip gives the bites their classic ridged texture.
- Drain the churro bites well to maintain their crispiness.
- Serve immediately while warm for the best flavor and texture.