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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar. Ingredients:
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 |
Directions:
1. Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
2. 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.
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