SERVING SIZE 36 g ( 1 Churro )
SERVINGS PER RECIPE 12
- 1 quart frying oil (the churros will only use about a 1/4 cup of oil for the entire batch, so you can save almost all of the oil for use later.
- ½ cup water
- 2 Tbs butter or butter alternative
- 1 Tbs brown sugar
- ½ tsp vanilla
- ¼ tsp salt
- ¼ cup liquid drained from a can of garbanzo beans
- ½ cup Cambrooke baking mix
- ½ cup sugar
- 1 tsp cinnamon
- Preheat your frying oil in a deep pot to 375 degrees F. It is crucial to the recipe that you maintain 375 degrees throughout the frying process. This may mean waiting a couple of minutes in between batches to make sure the oil returns to the correct frying temp. Otherwise your churros will be soggy.
- In a medium pot, add water, butter, brown sugar, vanilla and salt. Whisk to combine and bring to just boiling, over medium heat. Remove from heat as soon as bubbles begin breaking the surface.
- Add baking mix to boiling mixture and stir well with spatula until mixture starts to smooth out.
- Add garbanzo bean liquid to mixture until well incorporated and smooth (no lumps). Set aside.
- Combine sugar and cinnamon in a separate plate or bowl. Set-aside for later.
- Scoop churro batter into 12 inch piping bag fitted with a 1M star tip.
- When oil has fully preheated to 375 degrees, begin piping 6 inch churro strips directly into the oil. Use the blunt end of a knife to cut the batter from the tip. Only fry 4 to 5 churros at one time.
- Allow churros to fry 1 minute before gently flipping. If the Churros stick to each other, that’s okay, let them be and you can separate them after frying. Continue to fry for a combined total of 4 to 5 minutes until golden brown.
- Remove churros from oil and place on paper towel lined cooling rack to drain and cool.
- While churros are still warm, toss them into the sugar and cinnamon mixture & coat them well.
- Churros are best served warm right away.
Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator