If you are churro lover (I am!) then you will love this quick and easy Churro Bites recipe, it’s an awesome finger dessert and so delicious, especially when dipped into whipping cream. If you make these, I highly recommend making more, than less, because my family devours these, and I always find myself wishing that I had made more. These churro bites also go wonderfully with ice cream and/or fruit topping. You can serve them along with chocolate in the fondue pot for dipping, heavenly!
Churro Bites Ingredients:
2 packages of Pound Cake Slices – Sarah Lee brand or similar type ( frozen isle )
Vegetable Oil
Recipe:
Pour oil into a deep fryer (or a deep frying pan) and heat oil to 375.
Unwrap all of the slices (each package of pound cake holds 6 slices)
Cut all of the slices into small squares and put them into a bowl.
When the oil is ready gently add about 10 pieces of the cake.
Watching carefully, when the pieces are a deep brown scoop them out with a slated spoon. I like to have them crispy and crunchy. If you prefer them less crunchy, then fry only until a golden brown.
Cinnamon Sugar Ingredients:
1 C sugar
1/4 C cinnamon
Recipe:
Stir the sugar and cinnamon in a large bowl.
While fried pound cake pieces are still hot, dip them into the sugar/cinnamon mixture and roll around until they are fully coated. Remove from the sugar/cinnamon mixture and place on a paper towel.
Once cooled, dip into whipping cream or enjoy plain!
The creative and frugal mind behind She Saved for almost 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.
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