Corn Muffin Churros



Corn Muffin Churros


Churros con chocolate. Enjoy!
  • Vegetable oil, for frying (about 6 cups)
  • 1 8.5-ounce box corn muffin mix
  • 1½ cups all-purpose flour
  • ⅓ cup sugar, plus more for sprinkling
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 1 teaspoon finely grated orange zest
  • ⅔ cup buttermilk
  • Chocolate sauce or dulce de leche, warmed, for dipping
  1. 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.
  2. 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.
  3. Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.

How To Make Corn Muffin Churros

Corn Muffin Churros, though!! 😭😭😭

Julkaissut Food Network Tiistaina 25. huhtikuuta 2017