These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don’t come out as chewy.
I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don’t mess with them until they are ready to be turned, they shouldn’t fall apart.
1 cup water
1 cup all purpose flour
2 1/2 tablespoons granulated sugar
1/2 cup butter, cut into pieces
1/4 teaspoon salt
Oil for frying (I used Canola)
For the coating
1/2 cup granulated sugar
1 teaspoon cinnamon
- Heat 2 inches of oil in a large pot over medium heat until oil reaches 365 degrees. Add water, salt and butter to a medium sized saucepan. Heat over medium-high heat, stirring occasionally, until butter is melted. Remove from heat. Add the flour and 2 1/2 tablespoons sugar, stirring until no lumps remain. Add the eggs, one at a time, stirring well after each addition. The dough should look smooth and silky. Once the mixture is cool enough to handle, roll into 1 1/2 inch balls. Fry 4-5 balls at a time, removing with a wire strainer once they are golden-brown. Allow the churro bites to drain on a wire cookie rack, until cool enough to handle, but still warm/hot. Now, mix the remaining sugar and cinnamon in a bowl. Roll the churro bites in the cinnamon-sugar mixture until well coated. Best when eaten warm.
Serve with caramel sauce, chocolate sauce, or fruit topping, if desired.
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