There is something about a churro. Whether it’s at a carnival or amusement park or even in the drive through of Taco Bell, the smell of a churro will have you salivating in no time. My kids go ga ga over these delicious fried cake concoctions, and the bigger they are, they happier they become. But once in a while, I think bigger isn’t better. These mini churro bites are so easy to make, with almost no prep time that you can have delicious Mexican dessert any day of the week!
Here’s what you’ll need:
2 packages of Pound Cake Slices Sarah lee or similar type ( frozen aisle )
1 C sugar
1/4 C cinnamon
First, pour the oil into a deep fryer or a deep frying pan. Heat the oil to 375 degrees.
Take the pound cake and cut it into mini cubes. You can make them any size, but about half an inch makes a perfect bite size morsel.
Once the oil is ready, add in about ten cubes of pound cake. Watch carefully, and when they’ve reached your desired level of brown, remove them with a slotted spoon. If you want them to be like a true crunchy churro, leave them in until they are dark brown, but it’s really a matter of taste.
In a large bowl, stir together the cinnamon and sugar. While the fried pound cake is still hot, drop them into the mixture and roll them around until they are fully coated. Remove to a paper towel.
Continue frying pound cake and adding to the cinnamon/sugar mix until you have a great big bowl of them.
These are amazing as-is, but if you want to jazz them up, add some melted chocolate or whipped cream. You will NOT be disappointed!