Prep Time: 5 minutes
Cook Time: 5 minutes per batch
Total Time: 10 minutes
Yield: 20 golf-ball sized churros


1 1/2 cups Hungry Harry's Yellow Cake Mix
1/2 cup Hungry Harry's All Purpose Flour Blend
2 eggs
1/4 cup coconut oil
1/2 cup milk of choice
Rice bran oil, for the deep fryer
Cinnamon sugar, for dusting

How To

Preheat fryer to 360° F.
In a small saucepot, on the stove over medium heat, combine the
milk and oil and bring to a boil.  
Quickly stir in the Yellow Cake Mix and All Purpose Flour Blend, and continue to stir for 30 seconds. Turn off the heat and transfer the dough to a mixer, food processor, or new bowl, and quickly stir in the eggs.
Transfer the batter to a piping bag fitted with a large star tip. Carefully squeeze the batter into the fryer, using a paring knife to cut off the batter to desired size. Fry for two minutes on each side, until golden brown. Remove the churros from the fryer onto a plate lined with a paper towel, and toss in cinnamon sugar or dip in our two-ingredient, allergy-friendly chocolate glaze.