Corn Muffin Churros
- Level: Intermediate
- Yield: about 2 dozen churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 133
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 16
- Sodium
- 146
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Vegetable oil, for frying (about 6 cups)
1 8.5-ounce box corn muffin mix
1 1/2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 large eggs
1 teaspoon finely grated orange zest
2/3 cup buttermilk
Chocolate sauce or dulce de leche, warmed, for dipping
Directions
- Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
- Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
- Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.