Yields: 6 servings Prep time: 35-40 minutes Cook time: 20-30 minutes (includes heating oil and frying)
Ingredients
- For the Fritter Dough:
- 375 ml (approx. 1 ½ cups + 1 tbsp) water
- 3 ¾ tablespoons caster sugar (or granulated sugar)
- ¾ teaspoon salt
- 3 tablespoons vegetable oil (neutral tasting, like canola or sunflower)
- 190 grams (approx. 1 ½ cups) plain flour (all-purpose flour)
- 1 teaspoon vanilla extract
- For Frying:
- Vegetable oil (such as sunflower, canola, or peanut oil), sufficient for deep frying (at least 3-4 inches deep in the pot)
- For the Cinnamon Sugar Coating:
- 150 grams (approx. ¾ cup) caster sugar (or granulated sugar)
- 1 ½ teaspoons ground cinnamon
- Zest of ½ orange, finely grated (optional)
Instructions
- Prepare the Dough: In a medium saucepan, combine the water, 3 ¾ tablespoons sugar, salt, and 3 tablespoons vegetable oil. Place over medium-high heat and bring the mixture to a rolling boil.
- Incorporate Flour: Immediately remove the saucepan from the heat. Add all the plain flour at once. Beat the mixture vigorously with a wooden spoon until it comes together into a smooth ball of dough, pulling away cleanly from the sides of the pan (this may take a minute or two of strong stirring). Stir in the vanilla extract until combined. Let the dough cool slightly for 5-10 minutes (it should still be warm but not piping hot).
- Pipe the Hearts: Transfer the warm dough into a sturdy piping bag fitted with a medium star tip (like a Wilton #1M) or a large round tip. Cut out several 3-4 inch squares of parchment paper. Pipe heart shapes onto each individual parchment square (this makes it easier and safer to transfer them into the hot oil). Aim for hearts about 2-3 inches across.
- Heat the Frying Oil: Pour your chosen vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it is 3-4 inches deep. Heat the oil over medium-high heat until it reaches 180-190°C (360-375°F) on a deep-fry or candy thermometer. Maintain this temperature range throughout frying, adjusting the heat as needed.
- Fry the Fritters: Carefully, working in small batches of 2-3 hearts at a time to avoid overcrowding, lower the parchment squares with the piped hearts directly into the hot oil (the parchment will detach and can be removed with tongs). Fry for approximately 3-5 minutes per side, turning gently, until the fritters are a deep golden brown, puffed, and cooked through.
- Drain: Use a slotted spoon or spider strainer to carefully remove the fried fritters from the hot oil, allowing excess oil to drip back into the pot. Place the fritters on a wire rack set over paper towels to drain further.
- Prepare Coating and Serve: While the fritters are still warm, prepare the coating. In a shallow dish or plate, combine the 150g caster sugar, ground cinnamon, and optional orange zest. Whisk together. Roll each warm, drained fritter in the cinnamon-sugar mixture until evenly coated.
- Serve Immediately: These Golden Cinnamon Heart Fritters are best enjoyed fresh and warm.
Recipe Notes:
- Using a star tip for piping gives the classic churro ridges, but a round tip works fine too.
- Piping onto individual parchment squares makes handling much safer and helps the hearts maintain their shape when entering the oil.
- Maintaining the correct oil temperature is crucial. Too low, and they absorb excess oil; too high, and they brown too quickly before cooking through.
- Fry in small batches to prevent the oil temperature from dropping significantly.
- These are best eaten soon after frying. They tend to lose their crispness upon storage.
Nutritional Information (Per Serving)
(Estimates based on standard ingredient values and typical oil absorption during deep frying. Actual values may vary significantly based on oil temperature, frying time, and specific ingredients.)
- Calories: Approx. 515 kcal
- Total Fat: Approx. 32 g
- Saturated Fat: Approx. 4 g (Estimate, depends on oil used)
- Total Carbohydrates: Approx. 52 g
- Dietary Fiber: Approx. 1 g (Estimate)
- Total Sugars: Approx. 32 g (Estimate)
- Protein: Approx. 3 g
- Sodium: Approx. 350 mg (Estimate)
