Mexican Cinnamon-Sugar Apple Churro Bites

Churros trace their cinnamon-sugar crunch to Spanish and Mexican street stalls, and these bites tuck juicy apple inside that same golden shell. Fried until crisp, rolled in spice-sugar, and served with dulce de leche for dipping.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 52g carbs
• 18g fat

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Ingredients

• 3 medium Honeycrisp or Gala apples
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 3 cups neutral oil for frying
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon for coating
• 1/3 cup dulce de leche or cajeta

Instructions

1. 1Peel and core the apples, then cut them into 3/4-inch chunks so they cook through quickly without falling apart. Pat the pieces very dry with paper towels to help the batter cling.
2. 2In a medium bowl whisk the flour, baking powder, cinnamon, and salt. In another bowl beat the egg, milk, and vanilla until smooth.
3. 3Pour the wet ingredients into the dry and stir just until a thick pancake-like batter forms; a few small lumps are fine and keep the coating light.
4. 4Heat the oil in a deep 3-quart saucepan or Dutch oven to 350°F, checking with a thermometer so the bites crisp without greasiness.
5. 5Working in small batches, dip each apple chunk into the batter, let excess drip off, and carefully lower into the hot oil. Fry 2 to 3 minutes per side until deep golden and puffed, turning once with a slotted spoon.
6. 6Transfer fried bites to a paper-towel-lined plate for 30 seconds to drain, then immediately toss in a shallow bowl of the sugar-cinnamon mixture while still hot so the coating sticks.
7. 7Warm the dulce de leche in a small microwave-safe bowl for 20 seconds until pourable.
8. 8Pile the churro bites on a platter, drizzle with the warm dulce de leche, and serve right away while the exteriors are still shatter-crisp.