Easy Churros
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings (about 12 to 15 churros)
Ingredients
Vegetable oil, for deep-frying
2 1/4 cups pancake mix
Pinch allspice
2 teaspoons cinnamon
3/4 cup hot water
1/4 cup sugar
Chocolate syrup, for dipping, optional
Directions
Special equipment:
a deep-fry thermometer; a pastry bag or resealable bag fitted with a 1/2-inch star tip- Fill a large, wide pot with about 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 365 degrees F on a deep-fry thermometer.
- Meanwhile, whisk together the pancake mix, allspice and 1/2 teaspoon of the cinnamon in a large bowl. Add the hot water and whisk until well combined. Spoon the dough into a pastry bag or resealable plastic bag fitted with a 1/2-inch star tip.
- Combine the sugar and the remaining 1 1/2 teaspoons cinnamon in a small bowl, then transfer to a sugar shaker (or use a small mesh strainer).
- When the oil has reached temperature, carefully pipe approximately 3-inch tubes of batter directly into the oil, working in batches if necessary and using a knife to cut the dough between churros. Fry, turning occasionally, until golden brown all over, about 3 minutes per batch. Drain the churros very briefly on a paper-towel-lined plate, then sprinkle with the cinnamon sugar.
- Serve immediately with chocolate sauce on the side for dipping if using.
