Ingredients

The following ingredients have 6 Servings
  • 1/2 cup plus 2 Tablespoons sugar, divided
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons vegetable oil, plus more for frying
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 cup all-purpose flour
  • Deep-fry thermometer; sealable plastic bag or piping bag; star-shaped pastry tip (optional)

Instruction

  • In a shallow dish, whisk together 1/2 cup sugar with the cinnamon and set the mixture aside. 
  • In a small nonstick saucepan set over medium-high heat, whisk together the remaining 2 tablespoons sugar with 2 tablespoons vegetable oil, 1/2 teaspoon salt and 1 cup water. Bring the mixture to a boil then remove it from the heat and stir in the flour until a ball forms.
  • Transfer the churro dough to a piping bag fitted with a star-shaped tip (optional). 
  • Add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach the deep-fry thermometer. Line a baking sheet with paper towels. 
  • Once the oil reaches 360°F, pipe the churro dough into the hot oil and use scissors to cut the dough every 1/2-inch as it releases into the oil. (Do not overcrowd the pan!) Fry the churro bites until they are golden brown on all sides then using a slotted spoon, transfer them to the paper towel-lined baking sheet. 
  • Allow the churro bites to drain for 2 minutes on the paper towels then transfer then roll them in the cinnamon-sugar mixture. Repeat the frying, draining and coating process with the remaining dough, returning the oil to 360°F between batches. Serve the churro bites warm with your choice of sauces. 
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