Time: 30 min.
Complexity: easily
Quantity: 24 fritters

Traditionally, churros, originating in Spain and Portugal, are made with a choux pastry base and fried in oil. American corn muffins are baked. Combining these two recipes creates a homemade dish that's hard to stop eating. Like traditional churros, it's perfect for breakfast. Serve with condensed milk, hot chocolate, or café au lait.

Ingredients:

• 1 package (250 g) of ready-made corn muffin mix
• 1.5 cups premium wheat flour
• 1/3 cup sugar, plus extra for sprinkling
• 1 teaspoon baking powder
• 2 tsp ground cinnamon
• 2 large eggs
• 1 teaspoon finely grated orange zest
• 2/3 cup sour milk
• Vegetable oil, for deep-frying (about 6 cups)
• Chocolate sauce or boiled condensed milk, warm, for dipping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake mix, premium flour, eggs, sour milk, Orange zest, cinnamon

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Preparation:

Step 1
• Heat an 8cm layer of vegetable oil in a large, deep frying pan until a thermometer registers 170°C.
Step 2
• In a bowl, combine corn muffin mix, flour, sugar, baking powder, and 1 teaspoon of cinnamon. Stir in the eggs, orange zest, sour milk and beat until smooth.
Step 3
• Fill a pastry bag fitted with a large star tip with half the batter and pipe 10cm 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 stripes).
Step 4
• Fry until golden brown, about 15 seconds per side, turning once. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining batter.
Step 5
• Combine the remaining 1 teaspoon of cinnamon with sugar to taste and sprinkle over the churros. Serve. churros with chocolate dipping sauce in warm form.

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