Isn’t it wonderful when trendy intersects with easy? I had these churros first in a Roy Choi restaurant in Los Angeles. Churros have a place on many menus today. Our version is one of the most popular – Pound Cake Churros. You could make your own pound cake if you have lots of time, or you could just call Sara Lee! We chose to add chocolate and raspberry dipping sauces, but you could serve it with ice cream and chocolate milk.
Pound Cake Churros with Dipping Sauces
Canola oil for frying
1 frozen pound cake, thawed
3/4 cup sugar
2 Tablespoons ground cinnamon
Heat a deep pan over medium-high heat and add enough canola oil so that it reaches about 1 inch in depth.
With a knife, trim the crust off the pound cake and then cut it into thick slices. Then cut each slide into two logs.
In a large zip top plastic bag or in a large mixing bowl, add the sugar and the cinnamon and mix well.