We’re always fans of sweet, fried dough creations, but churros are a particular favorite—especially when they’re freshly fried and still warm. This week, Chef Taylor is teaching a technique for carefully piping strips of the sweet dough directly into a bath of canola oil, then frying them until golden brown. They crisp up in a matter of minutes, and are coated in cinnamon and granulated sugar. If you’re up to the challenge, these buttery, melt-in-your-mouth morsels are well worth the effort. They’re served with a Mexican chocolate sauce spiced with a touch of cayenne and cinnamon to dip or drizzle over each bite.
Prep & cook time
By Chef Taylor
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.