These sugary churro bites are a perfect treat for Cinco De Mayo, or just for any day of the year.
Until recently, I’d never actually had a churro. It wasn’t for any particular reason. I’m not anti-churro or anything of that nature. I’ve been to plenty of fairs and amusement parks where these sugary cinnamoned treats are readily available and always passed. Can you blame me? Usually funnel cake is an option. And if you think I’m turning down a funnel cake, you are out of your darned mind. I’ve never met a funnel cake I don’t like and would never turn them down.
That’s probably why I’ve never tried a churro. But with Cinco De Mayo on its way, now was as good a time as any to fix thus issue. And so I did. And made sugary churro bites. Because I’m stupid and somehow managed to misplace my good piping bag thus rendering my dough piping skills limited. I made do and piped out cute little bites instead. And when they are little, they have less calories. Because small things are always less caloric. It’s a known belief.
Here are some tricks when it comes to frying things like this. First, use hot oil. The recipe calls for a certain temperature and you should really get out your thermometer, pop it in the pot and watch the oil heat to it. It pays off. Second, use a deep pot. Don’t use a pan. A pot will keep you from burning the ever living daylights out of your hands. And your arms. And just maybe also your eyes, should you be so messy when making fried foods.
Overall, these churros are relatively easy to make. If you are uncomfortable with hot oil, just take care. Using the deep pot will certainly help ease your feelings. Just a few minutes of mixing ingredients, 30 minutes of chill time and maybe ten minutes of frying. Toss those babies warm in some cinnamon and sugar then try to resist. I might have found myself sleepwalking to the kitchen in the middle of the night to eat more. Might have. I admit nothing.
- 1 cup water
- 2 ½ Tbsp. white sugar
- ½ tsp. salt
- 2 Tbsp. vegetable oil
- 1 cup all-purpose flour
- ½ cup white sugar
- 1 ½ tsp cinnamon
- In a small bowl, combine sugar and cinnamon and set aside.
- In a sauce pan over medium heat, combine water, 2 ½ tablespoons of sugar, salt and 2 tablespoons of vegetable oil. Bring to a boil then remove from heat.
- Stir in flour and mix until a ball forms. Allow to cool.
- Heat oil in a deep bottom pot to 375 degrees.
- Transfer the dough to a piping bag fitted with a star tip. Pipe small strips of dough into the oil, careful not to splash.
- Pipe about 5 or 6 small 1 inch strips in at a time.
- Use a spider to remove the dough once it is golden, about 1 or 2 minutes. Drain on a paper towel.
- Toss the warm churros in the cinnamon sugar mixture.