Crispy Cinnamon Sugar Rice Cake Churros Recipe

Introduction

Rice Cake Churros offer a delightful twist on the classic churro, using chewy rice cakes for a unique texture. Coated in cinnamon sugar after frying, they make a sweet and satisfying treat perfect for any time of day.

Ingredients

• Rice cakes (quantity as desired)
• Sugar (1/2 cup)
• Cinnamon (1 tablespoon)
• Oil for frying (enough to submerge the rice cakes)

Instructions

1. Step 1: Heat oil in a deep pan over medium heat until it reaches about 350°F (175°C).
2. Step 2: Carefully fry the rice cakes in batches until they turn golden and crispy on the outside, about 2-3 minutes each side.
3. Step 3: Remove the fried rice cakes with a slotted spoon and drain on paper towels to remove excess oil.
4. Step 4: In a bowl, mix sugar and cinnamon together. While the rice cakes are still warm, toss them in the cinnamon sugar until evenly coated.
5. Step 5: Serve immediately for best texture and flavor.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon sugar mixture.
• Use leftover rice cakes from your fridge to reduce waste and create this tasty treat.
• Serve with a side of chocolate or caramel sauce for dipping.

Storage

Rice Cake Churros are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven or air fryer to regain some crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the rice cakes instead of frying?

Baking is possible but the texture will be less crispy and more chewy. Frying gives the best traditional churro-like crunch.

What type of rice cakes should I use?

Plain, unflavored rice cakes work best. Avoid flavored or very thick rice cakes for even frying and coating.

Crispy Cinnamon Sugar Rice Cake Churros Recipe

Print Recipe

★★★★★

5 from 57 reviews

Rice Cake Churros are a delightful twist on the classic Spanish treat, using chewy rice cakes instead of traditional dough. These crispy fried snacks are coated in a fragrant cinnamon sugar mixture, offering a perfect balance of crunchy and chewy textures with a sweet, spiced flavor. Easy to make and perfect for dessert or a snack, they bring a unique fusion of textures and tastes.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Ingredients

• 2 cups rice cakes (sliced or bite-sized)
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 cups vegetable oil (for frying)

Instructions

1. Prepare the rice cakes: Slice the rice cakes into sticks or bite-sized pieces that resemble churro shapes for even frying.
2. Heat the oil: In a deep pan or skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C) to ensure perfect frying temperature.
3. Fry the rice cakes: Carefully add the rice cake pieces to the hot oil in small batches, frying them until golden brown and crispy on all sides, about 2-3 minutes per batch.
4. Drain excess oil: Remove the fried rice cakes using a slotted spoon and place them on paper towels to absorb excess oil.
5. Coat with cinnamon sugar: In a separate bowl, mix the granulated sugar and ground cinnamon. While the rice cakes are still warm, toss them in the cinnamon sugar mixture until fully coated.
6. Serve warm: Enjoy these crispy, sweet rice cake churros immediately for the best texture and flavor.

Notes

• Make sure the oil is at the correct temperature to avoid greasy churros.
• For a variation, add a pinch of nutmeg to the cinnamon sugar mixture.
• You can use leftover rice cakes to make this recipe, making it a great way to reduce food waste.
• Serve with chocolate sauce or dulce de leche for dipping if desired.

Keywords: Rice Cake Churros, cinnamon sugar, fried rice cakes, crispy snack, fusion dessert