Boy am I ecstatic to have found this recipe. And boy am I even happier to have not looked ahead and not have any regular flour on hand. What do I do when I don’t prepare properly (aka too busy drooling over the thought of churros)? I improvise! Would whole-wheat flour work with this recipe? Not so sure! Try it anyways? Sure! And guess what–I lucked out! Even though it wasn’t exactly a smooth recipe process for me, they turned out delicious and fuller with fiber without the processed flour. Yay for steps in a healthier direction! Anyone who knows me knows that I have a bad addiction to churros…and anything cinnamon. When I stumbled upon that recipe, I couldn’t contain my excitement. I finally finished my contest, so I jumped on the opportunity to do this.
Mmmm-mm!
- Prep Time: 5-7 minutes
- Cooking Time: 4-5 minutes
Macronutrients (per ball)
- Makes: 10-15 balls (but it depends on the size you make them, mine came to 11)
- Calories: 58
- Fat: 1g
- Carbs: 11g
- Fiber: 2g
- Protein: 1.5g
Ingredients
- 1 cup water
- 1 tablespoon white sugar
- 1 cup whole-wheat flour
- 1 tablespoon oil
- oil for frying
- 1/4 cup white sugar
- 1 teaspoon cinnamon
Directions
- Combine the water, tbsp sugar, and tbsp oil in a saucepan over medium heat. Bring to a boil
- Stir in the flour until it forms into ball-like structures
Keep mixing!
There we go
- Heat up oil in a deep pot to fry the churro balls in. Should be 190 degrees F and that’s when you need a thermometer (which I don’t have and consequently slightly burned them…only some!)
- While the oil is heating up, mix together the 1/4 cup sugar and cinnamon in a bowl
I could just eat this plain
- With your hands pick up the dough in the cooled saucepan and roll them into donut hole-like balls. Make them whatever size you want. Pop them into the hot oil and let cook for 4-5 minutes. I didn’t put enough oil in so I had to roll them around. Make sure the oil isn’t too hot so you don’t smoke the apartment out (oops)!
- Take them out and drain or pat with paper towel. When cool to touch, roll them in the cinnamon-sugar mix. Get them nice and covered!
- Serve as a pile or just eat them all yourself! I couldn’t help myself and had four as soon as they were done. Oops.
Mmmm-mm!
This is such a simple recipe–I mean look at the ingredients! If you want to follow the traditional recipe, you can use regular white flour, but why not go a little healthier? Add some more fiber and whole-grain into your diet through deliciousness! They are a perfect treat for after dinner or to serve to friends. This is a recipe I will continue to use and perfect upon. I think next time I might add some cinnamon-sugar to the filling…Use this recipe to stay hungry and fit!
Don’t mind if I take another…four!
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BONUS KITTY PIC
Nymeria being ridiculously cute…what’s new
I hardly ever use AP flour anymore, and when I do it’s always half AP, half WW flour or Oat Flour (new find, I love it!). I hardly even notice a different in most recipes, but then again maybe I just love sweets ;). This recipe looks GREAT!
Do it!!
Reblogged this on Kathy's Blog.
Looks great!!
Sooo good
These would be awesome with any kind of gluten free flour too! Spelt, oat, buckwheat, etc 🙂
Totally!
Oh yum! I’ll have to make these for the kids this week
Good idea!
Question! How would you know if the churros are not raw anymore in the inside? You see, I tried cooking today, not as balls though (the strips one), and the outside is perfect in color which is golden brown, but the inside is raw. Same ingredients as written above. Close measurements. But… they’re sticky and taste like the batter itself. Is there any way to see if you cooked the snack/dessert nicely? Thank you!