Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar.
INGREDIENTS (for 2 servings):
- 1 1/4 cups hot water
- 1 1/2 cups buttermilk biscuit mix
- 4 cups vegetable oil for frying
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3 to 4 minutes, until the mixture becomes spongy and uniform. Using a pastry bag, pipe 5-inch long strips of batter into the hot oil. For best results, fry only a couple at a time. Cook until golen brown, then drain on paper towels. In a small bowl or saucer, stir together the sugar and cinnamon. Dip fried churros in the sugar to coat. Serve hot.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.