Description
Churros Poppers are a delightful sweet and crispy treat featuring bite-sized balls of cinnamon-sugar coated dough, deep-fried to golden perfection. This easy-to-make snack combines the classic flavors of churros in a fun popper form, perfect for sharing or enjoying as a 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 granulated sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
For Frying
- Oil for frying (enough for deep frying, about 2 ½ inches in depth)
Instructions
- Prepare the Cinnamon Sugar Mixture: In a medium bowl or brown paper bag, combine ½ cup granulated sugar with 1 teaspoon ground cinnamon. Set this mixture aside for coating the churro poppers after frying.
- Heat the Frying Oil: Pour enough oil into a deep fryer or deep pan to reach about 2 ½ inches in depth and heat it to 375°F (190°C). This temperature is crucial for achieving a crispy, golden exterior.
- Make the Dough Base: In a small saucepan over medium heat, combine 1 cup water, 2 ½ tablespoons sugar, ½ teaspoon salt, and 2 tablespoons vegetable oil. Bring this mixture to a boil, stirring occasionally to dissolve the sugar and salt.
- Incorporate the Flour: Remove the saucepan from the heat and immediately stir in 1 cup all-purpose flour until the dough forms a smooth ball and no lumps remain. The dough should be thick and slightly sticky.
- Shape the Dough Balls: Allow the dough to cool until it’s safe to handle. Then scoop and gently roll the dough into walnut-sized balls, making sure they are evenly sized for uniform frying.
- Fry the Churro Poppers: Carefully drop 3 to 4 dough balls at a time into the hot oil, avoiding overcrowding. Fry them until they turn golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking. Remove with a slotted spoon and drain excess oil.
- Coat with Cinnamon Sugar: While still warm, immediately shake or toss the fried churro poppers in the prepared cinnamon sugar mixture to coat them thoroughly.
- Repeat and Serve: Continue frying the remaining dough balls in batches, coating each batch in cinnamon sugar. Transfer the finished churro poppers to a serving plate and serve immediately to enjoy their crispy goodness.
Notes
- Make sure the oil temperature is maintained at 375°F for perfect frying results; too low will make them greasy, too high will burn them.
- You can double the cinnamon sugar mixture if you prefer a sweeter coating.
- These churro poppers are best enjoyed fresh and warm for maximum crispiness.
- Use a slotted spoon or spider strainer to safely remove the poppers from hot oil.
- Store any leftovers in an airtight container at room temperature and reheat briefly before serving.
