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Crispy Mini Churro Bites

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These crispy mini churro bites are a quick and easy treat perfect for antojitos tables, featuring a crunchy exterior, tender inside, and a classic cinnamon sugar coating.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 2 tablespoons granulated sugar (for dough)
  • Extra granulated sugar for coating
  • 1 teaspoon ground cinnamon (for coating)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (120 ml) warm water
  • 2 tablespoons unsalted butter, melted
  • About 2 cups (480 ml) vegetable oil for frying
  • Optional: 1 teaspoon vanilla extract
  • Cinnamon sugar coating: 1/2 cup (100 g) granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Prepare the dough: In a medium saucepan, combine 1/2 cup (120 ml) warm water, 2 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract (if using). Heat over medium until the mixture just begins to boil, then remove from heat.
  2. Mix dry ingredients: In a separate mixing bowl, whisk together 1 cup (125 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  3. Combine wet and dry: Pour the hot water mixture into the flour mixture all at once. Stir vigorously with a wooden spoon or spatula until the dough forms a ball and pulls away from the sides of the bowl, about 1-2 minutes.
  4. Cool dough slightly: Let the dough rest for 5 minutes so it’s easier to handle but still warm.
  5. Shape mini bites: Pinch off small pieces of dough about 1-inch (2.5 cm) in diameter. Roll each piece between your palms into a smooth ball.
  6. Heat oil: Pour about 2 cups (480 ml) of vegetable oil into a deep frying pan and heat to 350°F (175°C). Use a thermometer or test with a small dough piece.
  7. Fry in batches: Carefully add several dough balls to the hot oil, avoiding overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
  8. Drain and coat: Use a slotted spoon to remove bites, then immediately toss them in pre-mixed cinnamon sugar while still warm.
  9. Cool and serve: Place the coated bites on a baking sheet lined with paper towels to absorb excess oil. Serve warm.

Notes

Keep oil temperature steady to avoid greasy or burnt bites. Fry in small batches to maintain temperature. Toss bites in cinnamon sugar while warm for best coating. Dough should be pliable and slightly sticky; adjust flour or water as needed. Can substitute almond flour for gluten-free or coconut oil for dairy-free versions.

Nutrition

Keywords: mini churro bites, crispy churros, antojitos, cinnamon sugar, fried dessert, easy churros, party snacks

Find it online: https://yumyep.com/crispy-mini-churro-bites-recipe-easy-perfect-antojitos-table-treats/