Fried Cinnamon Strips Food

FRIED CINNAMON STRIPS

Steps:

• Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
• Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
• While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

FRIED CINNAMON STRIPS

Steps:

• In a large bowl bag, combine sugar, cinnamon and nutmeg; set aside. , Cut tortillas into 3x2-in. strips. Heat 1 in. of oil in a cast-iron or other heavy skillet to 375°, fry 4-5 strips at a time until golden brown, 30 seconds on each side. Drain on paper towels. , While still warm, place strips in bowl with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container.

CHURROS (CINNAMON SUGAR FRIED DOUGHNUT STICKS)

Steps:

• Gather the ingredients.
• In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
• Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
• Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
• Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.
• Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
• Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
• Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
• Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
• To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.
• Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.
• Serve warm and enjoy!

FRIED TORTILLA STRIPS

Steps:

• Warm oil in a large pan over medium heat.
• Meanwhile, slice tortillas into 1″ thick strips. When the oil reaches 375 degrees, add tortilla strips and fry for 30 seconds a side, or until golden brown. Remove from heat, and place to a paper-towel lined plate.
• For the salty blend, combine ingredients then sprinkle lightly over the strips while they're still hot.
• For the sugar blend, combine ingredients, then add to a large plastic baggie and put in 6 warm tortilla strips. Seal the bag and shake until well coated. Repeat until all tortilla strips are covered.

VERY EASY CRISPY CINNAMON TREATS

Steps:

• Preheat an oven to 350*.
• Brush the butter evenly over the pita.
• Sprinkle sugar and cinnamon evenly over the pita.
• Cut into strips or wedges (a pizza slicer works really well).
• Place on baking sheet and bake for 5-8 minutes, or until crsipy and slightly golden (watch, ovens can vary).
• Cool and serve with vanilla ice cream.
• Enjoy!

FRIED CINNAMON STRIPS

Steps:

• Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
• Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
• While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.