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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 64 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 148
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 66 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 64 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 148
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 66 mg
Ingredients
Directions
- Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
- In a large bowl, mix together the sugar and cinnamon. Set aside.
- Separate the biscuits, then gently press and elongate into 1/3-inch-thick rectangles. Cut each rectangle into 1/4-inch slices--you should get about 8 long slices per biscuit. Twist the ends of each slice in opposite directions 4 times.
- Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
- Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
- Serve warm with the fudge sauce on the side.
