Description
Churros Poppers are bite-sized, sweet, and crispy treats made from a simple dough fried to golden perfection and coated with a fragrant cinnamon-sugar blend. These delightful snacks are perfect for parties, dessert, or any time you crave a crunchy sweet bite.
Ingredients
Scale
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
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 (about 2 ½ inches deep)
Instructions
- Prepare Cinnamon Sugar: In a medium bowl or a brown paper bag, combine the ½ cup granulated sugar and 1 teaspoon ground cinnamon; set aside for coating the fried dough balls later.
- Heat Oil: Pour about 2 ½ inches of oil into a deep-fryer or heavy deep pan and heat it to 375°F (190°C). Maintaining the oil temperature is key for crispy, evenly fried poppers.
- Make Dough Mixture: In a small saucepan over medium heat, combine the water, 2 ½ tablespoons sugar, ½ teaspoon salt, and 2 tablespoons vegetable oil. Bring this mixture to a boil, then immediately remove from heat to prevent burning.
- Add Flour: Stir in the 1 cup all-purpose flour vigorously until the mixture forms a smooth ball of dough that pulls away from the sides of the saucepan.
- Shape Poppers: Allow the dough to cool enough to handle safely. Then, scoop portions and lightly roll the dough into walnut-sized balls. Ensuring uniform size helps them fry evenly.
- Fry Dough Balls: Fry 3-4 dough balls at a time in the hot oil to avoid overcrowding, which can reduce the oil temperature. Fry until golden brown on all sides, about 2-3 minutes, turning occasionally for even cooking.
- Coat in Cinnamon Sugar: Once fried, immediately transfer the churro poppers to the reserved cinnamon-sugar mixture and toss or shake them to coat thoroughly while still warm.
- Repeat & Serve: Continue frying and coating the remaining dough balls. Serve the churro poppers immediately while warm and crispy for the best taste and texture.
Notes
- Maintain oil temperature at 375°F for crispiness and to prevent grease absorption.
- Do not overcrowd the frying pan to ensure even cooking and proper browning.
- The dough should be cool enough to handle but still warm for easier shaping.
- Serve immediately after frying for optimal crispness, as they may lose crunch if left out too long.
- Leftover churro poppers can be lightly reheated in a hot oven to regain some crispness.
