Rice Flour Churros 米粉のチュロス
Gluten-free churros made with 100% rice flour are crispy on the outside and chewy on the inside. Because rice flour does not absorb less oil, they have a light texture just after frying and even hours later. They make great treats for Christmas parties.
Light and airy rice flour is richly flavored with milk and butter. After deep-frying the squeezed batter, sprinkle it with cinnamon sugar while still hot so the cinnamon sugar sticks all over the churro.
Ingredients for 3 serving
- Rice flour
- Pinch of
- 2 tbsp
- Granulated sugar
- 1/2 tsp
- Cinnamon powder
- As needed
- Salad oil
Measure the ingredients. Add the granulated sugar and cinnamon powder to a tray or other dish and mix to make cinnamon sugar. Beat the egg in a bowl.
Make the batter
Add the water, butter, and salt to a small pot and bring to a boil, then turn to low and simmer until melted. Add the rice flour and mix with a spatula until it forms a batter. Pour the batter into a bowl and add a third of the beaten egg at a time, mixing as you go.
Squeeze out the batter
Put the batter from 2 in a piping bag with a piping nozzle and squeeze roughly 15 cm lines out onto a baking sheet. Repeat until you have used all the batter.
Heat oil in a frying pan to 170°C. Gently lift 3 from the baking sheet with your hands and drop it into the oil carefully. Fry for 2 to 3 minutes until the outside is crispy.
Sprinkle with the cinnamon sugar while hot.