Easy Churro Recipe Made of Corn Muffin Batter
by Editorial Staff
Traditionally, churros originating in Spain and Portugal are made with custard dough and fried in oil. American corn muffins are baked. If you combine these two recipes, you’ll get a homemade dish that will be hard to stop eating. Like traditional churros, it is great for breakfast. You can serve it with either boiled condensed milk, hot chocolate, or coffee and milk.
Cook: 30 mins
Servings: 24
Ingredients
- Corn muffin mix – 250 g
- Whole wheat flour – 1.5 cup
- Sugar – 1/3 cup plus some for sprinkling
- Leavening agent – 1 teaspoon.
- Cinnamon – 2 teaspoon.
- Eggs – 2 pcs.
- Orange zest (finely grated) – 1 teaspoon.
- Sourdough – 2/3 cup
- Vegetable oil for frying (about 6 cups)
- Chocolate sauce or boiled condensed milk (warm, for dipping)
Directions
- Heat a layer of 8 cm vegetable oil in a large deep frying pan up to 170 °C.
- Mix the corn muffin mix, flour, sugar, leavening agent, and 1 teaspoon. of cinnamon in a bowl.
- Add the eggs, orange zest, and sourdough and whisk everything until smooth.
- Fill a piping bag with a large star tip with half of the dough and drop 10 cm long churros into the oil (if you don’t have a piping bag, put the dough into strips into the oil with a spoon).
- Brown the churros for about 15 seconds on one side and flip them over only once. Take them out of the oil with a skimmer and let them dry on paper towels. Do the same with the remaining dough.
- Combine the remaining 1 teaspoon. of cinnamon and sugar to taste and sprinkle this mixture over the churros. Serve the churros with the chocolate dip sauce warm.
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