Corn Muffin Churros (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
vegetable oil, for frying (about 6 cups) |
1 8 .5-ounce box corn muffin mix |
1 1/2 cups all-purpose flour |
1/3 cup sugar, plus more for sprinkling |
1 teaspoon baking powder |
2 teaspoons ground cinnamon |
2 large eggs |
1 teaspoon finely grated orange zest |
2/3 cup buttermilk |
chocolate sauce or dulce de leche, warmed, for dipping |
Directions:
1. Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
2. Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-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 lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
3. Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.
4. Photograph by Ellie Miller
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