Crispy Angel Cake Churro Bites
Delightful twist on traditional churros made with angel food cake, crispy on the outside and soft on the inside.
Ingredients
Churro Bites Base
- 1 package angel cake mix
- ½ cup sugar For the churro coating
- 1 tablespoon cinnamon For the churro coating
- Vegetable oil for frying Ensure oil is hot enough before frying
- Optional: chocolate sauce for dipping Can substitute with caramel or whipped cream
Instructions
Preparation
- Prepare the angel cake mix according to the package instructions. Cool completely after baking.
- Scoop out small, bite-sized portions of the cooled cake and roll them into balls.
- In a bowl, mix together sugar and cinnamon to create a sweet churro coating.
Cooking
- Heat vegetable oil in a deep frying pan over medium heat.
- Carefully drop the angel cake balls into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
- Remove bites from the oil and place on paper towels to drain excess oil. Roll in the cinnamon sugar mixture while hot.
Serving
- Serve the crispy angel cake churro bites warm, with chocolate sauce for dipping if desired.
Notes
For the crispiest texture, do not overcrowd the pan—fry in batches if necessary. Store leftovers in an airtight container at room temperature for up to two days. Reheat briefly in the oven for crispiness.
