Mexican Chocolate-Dipped Churro Apple Fritters

Churros bring Spanish-Mexican street-fair crunch: fried dough rolled in cinnamon sugar. These apple fritters borrow that coating and a Mexican chocolate dip, folding tender spiced fruit into a playful dessert.

Serves 4 · 18 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 6g protein
• 58g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 2 large Honeycrisp or Gala apples
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbsp granulated sugar
• 1/2 tsp fine salt
• 2/3 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 3 cups neutral frying oil
• 1/2 cup cinnamon-sugar coating
• 4 oz Mexican chocolate tablets or dark chocolate
• 1/4 cup heavy cream

Instructions

1. 1Peel, core, and cut the apples into 1/2-inch dice; pat them very dry with paper towels so the batter clings.
2. 2In a medium bowl whisk the flour, baking powder, cinnamon, nutmeg, sugar, and salt until evenly combined.
3. 3In a measuring cup beat the milk, egg, and vanilla together; pour into the dry ingredients and stir just until a thick pancake-like batter forms, then fold in the diced apples.
4. 4Pour oil into a heavy 10-inch Dutch oven or deep skillet to a depth of about 1 1/2 inches and heat over medium to 350°F, checking with a thermometer.
5. 5Using two spoons, carefully drop heaping tablespoons of batter into the hot oil, frying 4 to 5 fritters at a time so the oil stays hot; cook 2 to 3 minutes per side until deep golden and puffed.
6. 6Transfer fritters to a wire rack set over a sheet pan and immediately toss or roll them in the cinnamon-sugar while still hot so the coating sticks.
7. 7Meanwhile melt the Mexican chocolate with the cream in a small saucepan over low heat, stirring until smooth and glossy, then keep warm.
8. 8Arrange the warm fritters on a platter, drizzle or serve with the warm chocolate dipping sauce on the side, and eat right away while the exteriors are still shatteringly crisp.