Description
Churros Poppers are delightful mini fried dough balls coated in cinnamon sugar, perfect for a sweet snack or dessert. Crispy on the outside and tender inside, these bite-sized treats are inspired by traditional Mexican churros and are best enjoyed warm with a variety of dips like chocolate sauce or dulce de leche.
Ingredients
Dough
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Vegetable oil (for frying)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the dough: In a medium saucepan, combine water, sugar, salt, and butter. Bring to a boil over medium heat, then remove from heat and stir in the flour until a dough forms and pulls away from the sides of the pan. Let the dough cool for 5–10 minutes.
- Incorporate eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next, then stir in the vanilla extract until the dough is smooth and sticky.
- Heat the oil: In a deep skillet or pot, heat 2–3 inches of vegetable oil to 350°F (175°C), ensuring the temperature is maintained for even frying.
- Fry the poppers: Using a small cookie scoop or two spoons, carefully drop rounded spoonfuls of dough into the hot oil. Fry in batches for 2–3 minutes, turning occasionally, until golden brown and cooked through.
- Drain and coat: Remove the churro poppers with a slotted spoon and drain on paper towels. While still warm, toss them in the cinnamon sugar mixture until evenly coated.
- Serve warm: Enjoy the churro poppers fresh and warm, optionally serving with chocolate sauce, dulce de leche, or whipped cream for dipping.
Notes
- Serve with chocolate sauce, dulce de leche, or whipped cream for a delicious dipping experience.
- For a baked alternative, pipe the dough into mini rounds and bake at 375°F (190°C) for 20–25 minutes, then toss in melted butter and cinnamon sugar.
