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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large deep fryer until the temperature registers 350 degrees. | 2. Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer. | 3. Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better. | 4. Shake off excess sugar. | 5. Fry each dough snake until golden brown and crispy on the edges. | 6. Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it. | 7. Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed. | 8. Drop each cooked churro into the bag and shake to coat. | 9. Shake off excess sugar mixture and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
biscuit	1	can	refrigerated	-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cinnamon	1	tablespoon		-	-	-	-
vegetable oil	12	ounces		2932.4715	0.0	0.0	340.1939

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.