Description
Bite‑sized version of classic Mexican churros—crispy on the outside, soft inside, then rolled in cinnamon‑sugar.
Ingredients
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 1 cup water
- 2 ½ Tbsp granulated sugar
- ½ tsp salt
- 2 Tbsp vegetable oil
- 1 cup all‑purpose flour
- Oil for frying
Instructions
- Combine ½ cup sugar and 1 tsp cinnamon in a bowl; set aside.
- Heat 2–2½ inches of oil to 375 °F in a deep pot.
- In saucepan, bring water, 2½ Tbsp sugar, salt, and 2 Tbsp oil to a boil; remove from heat then stir in flour to form a dough ball.
- Once cool enough, form walnut‑sized balls.
- Fry 3–4 poppers at a time until golden brown, about 2–3 min.
- Drain and immediately toss in cinnamon‑sugar.
- Serve warm.
Notes
- Use a cookie scoop for uniform size.
- Serve with chocolate, caramel, Nutella or dulce de leche for dipping.
- Reheat leftovers in a 400 °F oven for 3–6 min before coating.
- Oil temp too high? Poppers may brown outside but stay raw—adjust accordingly.