Mexican · Dessert
Cinnamon Sugar Fried Cookies
A lightened spin on Mexican fried dough, these small cinnamon-sugar cookies swap heavy fat and extra sugar for a masa-and-yogurt dough, fried briefly and dusted warm so they stay crisp outside and tender within without the usual calorie load.
$0
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
215Calories
3.9gProtein
11.6gFat
23.9gCarbs
7.7gSugar
1.3gFiber
315mgSodium
29mgChol
1.3gSat Fat
57mgPotassium
38mgCalcium
1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager
local
Champurrado
international
vegetarian
sweet-spot
Instructions
1
Whisk the all-purpose flour, masa harina, baking powder and salt together in a bowl.
2
In a separate bowl, beat the egg with the greek yogurt, 8g sugar and vanilla extract until smooth.
3
Fold the wet mixture into the dry mixture to form a soft, slightly sticky dough; do not overwork.
4
Divide the dough into 4 equal portions and flatten each gently into a small disc about 1cm thick.
5
Heat the vegetable oil in a small, deep pot to 170°C (340°F), checking with a thermometer.
6
Fry the discs in batches for about 90 seconds per side until puffed and golden brown.
7
Lift out with a slotted spoon onto a wire rack lined with paper towel to drain for a minute.
8
Mix the remaining 6g sugar with the ground cinnamon on a plate.
9
While still warm, toss or dust each cookie in the cinnamon sugar until lightly coated.
10
Serve warm, two cookies per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted all purpose flour
- 0.4 oz10g masa harina
- 0.1 oz2g baking powder
- 0.7 oz20g greek yogurt
- 1/31/3 eggs, beaten (15g)
- 0.3 oz8g sugar white
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 0.2 oz6g sugar white
- 0.1 oz2g cinnamon ground
