Churros I Recipe
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"Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar."
Original recipe yield: 2 dozen.
- Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 24
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Churros I INGREDIENTS:
- 1 1/4 cups hot water
- 1 1/2 cups buttermilk biscuit mix
- 4 cups vegetable oil for frying
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
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Churros I DIRECTIONS:
- Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
- In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3 to 4 minutes, until the mixture becomes spongy and uniform. Using a pastry bag, pipe 5-inch long strips of batter into the hot oil. For best results, fry only a couple at a time. Cook until golen brown, then drain on paper towels. In a small bowl or saucer, stir together the sugar and cinnamon. Dip fried churros in the sugar to coat. Serve hot.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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