Cinco de Mayo continues into the weekend at our house with these sweet Mexican dessert sticks. It’s easy and crowd-pleasing. Serve with a caramel or chocolate dipping sauce to make a real impression on your family or your guests.
Ingredients:
2 cans of refrigerated biscuits
4 cups of vegetable oil
1 1/2 cup of sugar
3 Tbsp of ground cinnamon
chocolate sauce
In a large pot, heat vegetable oil to 310 degrees.
Meanwhile, open a separate the biscuit dough. With each biscuit, stretch it out into a rectangle. Cut into 4 long strips. Roll into spiral lengths.
Place no more than 4 at a time into the hot oil and fry for about 2 minutes each side. Remove from oil and drain on a paper towel.
While the churro is still hot, roll it in a mixture of cinnamon sugar. Serve alongside a chocolate dipping sauce.