CINNAMON SUGAR CHURROS
Steps:
- In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
- In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip.
- Mix together the 2 tablespoons sugar and the cinnamon and set aside.
- Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup.
- In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
CINNAMON CHURRITOS
"Churritos" are a simple crowd pleaser that might be described as the Spanish equivalent of doughnuts. Even though most people reading this have turned to a low carb diet to lose some weight and get their sugar cravings under control, they can still enjoy this dessert. These Cinnamon Churritos are welcome treats that will fit perfectly into your low carb lifestyle, and the easy-to-make Churritos are excellent options to satisfy your need for dessert while keeping you in shape. Churritos can be served for breakfast with a good cup of coffee on the side. Perhaps this combination sounds sinful to people who have strong feelings about losing weight, but you don't need to worry about your weight loss program or diet plans because a bite of these yummy churritos is not going to ruin your diet. If you are a fan of churros, enjoy these easy-peasy low-carb churritos in only 20 minutes! Portion Size: Recipe makes 16 churritos. Recipe is calculated for 2 churritos per serving. Chef's Tips: If you cannot finish them in a day, you may also put them in the freezer for 3 months or refrigerate for up to 1 week.
Provided by DJ Foodie
Time 20m
Yield 8 Servings
Number Of Ingredients 9
Steps:
- In a large skillet or deep fat fryer, add 2 to 3 inches of oil, and heat to 350°F. In a small bowl, stir ½ cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon baking powder, 1 teaspoon cinnamon and 1/8 teaspoon salt until well mixed and set aside.
- Bring 1/2 cup unsweetened coconut milk, 1 tablespoon unsalted butter, and 1 tablespoon granular sugar substitute to a boil in a small sauce pan. Remove the pan from the heat and add in flour mixture stirring until thick enough to form a ball. Cool for 5 minutes.
- Add 1 large egg after the dough is cool and mix thoroughly for about 1 minute until a very thick paste forms. Drop by tablespoons 4-8 at a time into the fryer, rotating halfway through, until they turn golden brown and crisp on the outside; roughly 3-4 minutes total. Repeat this until all of batter is used, and then set aside on a paper towel once done.
- Pulse the remaining granular sugar substitute with 1 teaspoon of cinnamon 1 -2 times in a blender, until sugar substitute granules are slightly smaller. Roll each warm churrito in the sugar substitute-cinnamon mixture until evenly coated and place them on a serving plate. Enjoy these delicious Cinnamon Churritos immediately.
Nutrition Facts : ServingSize 8 g, Calories 95.64125 kcal, Carbohydrate 9.24875 g, Protein 3.02 g, Fat 8.4425 g, Fiber 1.765 g
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
CINNAMON CHURROS
Enjoy the sweet taste of our Cinnamon Churros. Our Cinnamon Churros cooking video shows how easy it is to make this Mexican street-food fave.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Mix 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.
- Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Add sour cream; mix well.
- Heat oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or, spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.
- Roll in cinnamon sugar while still warm. Serve with COOL WHIP mixture.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CINNAMON CHURROS
Make and share this Cinnamon Churros recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 40m
Yield 6 Churros
Number Of Ingredients 11
Steps:
- In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted.
- Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth.
- Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter.
- Line a baking tray and pipe on palm sized heart shapes. Pinch the ends together with wet fingers.
- Put in the freezer for 15-20 minutes, until firm.
- In a bowl, stir together the spices and 2tbsp of the sugar and set aside.
- In a large deep pan, heat the oil to 180c or until it sizzles when tested with a small piece of bread.
- Cook 2 churros at a time for 3-4 mins until golden brown, turning occasionally. Test the oil is hot enough between batches.
- Drain the churros on a plate lined with kitchen roll before tossing in the sugar and spice mixture.
- To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the chambord. Pour into a small bowl to serve (sieve beforehand if you like).
- To make the chocolate sauce, break the dark chocolate into a microwave safe bowl. Microwave for up to 1 min to melt, stirring every 20 seconds. Pour in the cream and leave to sit for 1 minute Stir until melted and thick. Pour into a bowl to serve.
Nutrition Facts : Calories 292.5, Fat 15.5, SaturatedFat 9.5, Cholesterol 19.5, Sodium 11.8, Carbohydrate 38.6, Fiber 4.7, Sugar 12.1, Protein 5.5
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- In a small bowl, stir ½ cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon baking powder, 1 teaspoon cinnamon and 1/8 teaspoon salt until well mixed and set aside.
- Bring 1/2 cup unsweetened coconut milk, 1 tablespoon unsalted butter, and 1 tablespoon granular sugar substitute to a boil in a small sauce pan. Remove the pan from the heat and add in flour mixture stirring until thick enough to form a ball. Cool for 5 minutes.
- Add 1 large egg after the dough is cool and mix thoroughly for about 1 minute until a very thick paste forms.
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