Apple Cider Churros
Fried apple cider churros, tossed in a sweet cinnamon-sugar mixture and served with homemade caramel sauce.
I’ve always been a fan of fried food over baked… at least when there is a choice between the two.
Fried donuts over baked because baked donuts are just cake shaped like a donut.
Fried potatoes (aka fries). I imagine they shouldn’t be called fries if they’re baked. Then they should be called baked potato strips. Of course England calls them chips and they call our chips, crisps.
There’s also chicken, wontons and so many other wonderful things that taste amazing when fried.
That’s not to say that all baked versions are gross, it’s just that the fried counterparts are typically significantly better. And when properly fried, they’re not at all greasy like many believe they are.
Fried churros…a classic. They never disappoint. Crunchy crisp dough, fried and coated in a sweet cinnamon-sugar mixture. Just amazing and such a fun treat. And, they’re truly easy to make!
I decided to put a Fall spin on things, changing up an ordinary batch of churros into sweet apple cider churros. The perfect seasonal variety! And, instead of the traditional chocolate sauce for dipping, I opted for salted caramel sauce.
Caramel and apple are a perfect match, so it was a no brainer.
Grab a jug of apple cider and your favorite caramel sauce! These apple cider churros should definitely be part of your weekend plans.
Apple Cider Churros
- 1 C apple cider
- 1/3 C unsalted butter
- 2 Tb and 1/2C granulated sugar, divided
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 C all purpose flour
- 3 1/2 tsp cinnamon, divided
- 1/4 tsp nutmeg
- Pinch of ground cloves
- 1 batch salted caramel sauce
- Add apple cider, butter, 2 tablespoons of granulated sugar and salt to a medium saucepan set over medium high heat. Stir to combine and bring to a boil. When mixture comes to a boil, stir in flour, 2 teaspoons of cinnamon, nutmeg and cloves. Continue stirring until mixture is fully combined and pulls away from the sides of the pan. Remove from heat, transferring mixture to a large bowl or stand mixer bowl. Cool for 10 minutes.
- In a medium shallow bowl, combine remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar. Set aside.
- Heat vegetable oil to 375F° in a deep fryer or large stockpot.
- Prepare a baking sheet with paper towels.
- When oil is properly heated, pipe 3-5-inch long sections of dough into the hot oil. Snip off cleanly with scissors. Fry in batches for 2 minutes or until golden brown, flipping halfway through. Drain on paper towels. When cool enough to touch, toss in cinnamon-sugar mixture and transfer to a clean tray.
- Serve with homemade caramel sauce.
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