Description
Churros Poppers are bite-sized, sweet, and crispy treats made from a simple choux-like dough, deep-fried to golden perfection then coated with cinnamon sugar for a delightful dessert or snack.
Ingredients
Scale
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Dough
- 1 cup water
- 2 ½ tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
For Frying
- Oil for frying (enough to fill deep fryer or pan about 2 ½ inches)
Instructions
- Prepare Cinnamon Sugar: In a medium bowl or brown paper bag, combine the ½ cup granulated sugar and 1 teaspoon ground cinnamon. Set aside for coating the fried churros poppers.
- Heat Oil: Pour about 2 ½ inches of oil into a deep fryer or a heavy deep pan and heat it to 375°F (190°C). Maintaining this temperature is crucial for crispy results.
- Make Dough Mixture: In a small saucepan over medium heat, combine 1 cup water, 2 ½ tablespoons sugar, ½ teaspoon salt, and 2 tablespoons vegetable oil. Bring the mixture to a boil, then immediately remove it from the heat.
- Incorporate Flour: Stir in the 1 cup all-purpose flour all at once into the hot liquid mixture until it forms a cohesive ball of dough. Continue stirring until smooth and well combined.
- Form Dough Balls: Allow the dough to cool enough to handle. Once cooled, scoop and lightly roll the dough into balls approximately the size of walnuts, around 1 to 1½ inches in diameter.
- Fry Dough Balls: Carefully place 3 to 4 dough balls at a time into the hot oil, ensuring not to overcrowd. Fry them until golden brown, about 2 to 3 minutes, turning occasionally to cook evenly.
- Coat with Cinnamon Sugar: Using a slotted spoon, remove the fried dough balls from oil and immediately toss or shake them in the reserved cinnamon sugar mixture so they are well coated.
- Repeat Frying: Transfer the coated churro poppers to a plate lined with paper towels to drain excess oil. Repeat the frying and coating process with the remaining dough balls.
- Serve: Serve churros poppers immediately while warm for the best crunchy, sweet experience.
Notes
- Maintain oil temperature around 375°F for optimal crispiness and to avoid greasy poppers.
- Do not overcrowd the frying pan as it lowers the oil temperature and results in soggy churros.
- Be cautious when handling hot oil to prevent burns.
- Churros poppers are best served fresh; they can lose their crispiness if left out too long.
- For variation, serve with chocolate or caramel dipping sauce.
