Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (100 g) granulated sugar
- 2 1/2 tsp ground cinnamon
- 1/8 tsp fine sea salt
- 4 oz (115 g; about 2 cups) dried spiral wheat duros (chicharrones de harina, spiral shape)
- 1 1/2 quarts (1.4 L) neutral oil (canola or peanut) for frying
- Optional: 1 Tbsp powdered sugar, for dusting
Do This
- 1. Stir sugar, cinnamon, and salt in a wide mixing bowl; set next to the stove.
- 2. Heat 1 1/2 inches of oil in a heavy pot to 360°F; line a sheet pan with paper towels and set a spider nearby.
- 3. Test-fry 1 duros; it should puff in 5–8 seconds. Adjust heat to keep oil between 350–365°F.
- 4. Fry small handfuls (10–15 pieces) for 10–15 seconds, stirring so all pieces fully puff and stay pale golden.
- 5. Shake off excess oil, then immediately toss each hot batch in the cinnamon–sugar until evenly coated.
- 6. Serve at once, or keep warm and crisp at 200°F for up to 20 minutes. Dust with powdered sugar if desired.
Why You’ll Love This Recipe
- Fast, fun, and wildly light: real puffed spirals with a shattery, featherlight crunch.
- Only a handful of pantry ingredients and about 20 minutes start to finish.
- Balanced cinnamon–sugar with a tiny pinch of salt so the sweetness sings.
- Copycat flavor you can tweak to your taste (extra cinnamon, a hint of cocoa, or a little heat).
Grocery List
- Produce: None
- Dairy: None
- Pantry: Dried spiral wheat duros (chicharrones de harina), granulated sugar, ground cinnamon, fine sea salt, neutral frying oil (canola or peanut), optional powdered sugar
Full Ingredients
Cinnamon–Sugar Coating
- 1/2 cup (100 g) granulated sugar
- 2 1/2 tsp ground cinnamon (use 3 tsp for a bolder spice)
- 1/8 tsp fine sea salt
Twists & Frying
- 4 oz (115 g; about 2 cups) dried spiral wheat duros (look for “duros de harina, espiral/spiral”)
- 1 1/2 quarts (1.4 L) neutral oil with a high smoke point (canola or peanut)
- Optional: 1 Tbsp powdered sugar, for a light final dusting
Step-by-Step Instructions
Step 1: Mix the cinnamon–sugar
In a wide, large bowl, whisk together the granulated sugar, ground cinnamon, and salt. Set the bowl next to the stove so you can toss each batch the moment it comes out of the oil.
Step 2: Heat the oil and set up your station
Pour oil into a deep, heavy pot (3–4 quart) to a depth of about 1 1/2 inches. Clip on a deep-fry thermometer and heat to 360°F over medium heat. Line a sheet pan with paper towels for draining and keep a spider or slotted spoon handy. Keep your cinnamon–sugar bowl and a large serving bowl nearby.
Step 3: Test a single duros
Drop in one spiral. It should sink, then puff dramatically within 5–8 seconds and look pale golden (not brown). If it darkens too fast, lower the heat; if it takes longer than 10 seconds to fully puff, raise the heat. Frying in the sweet spot (350–365°F) gives the airiest texture.
Step 4: Fry in small batches
Add a small handful (about 10–15 spirals) to the hot oil. Stir constantly to submerge any stubborn pieces so they puff evenly. Fry just 10–15 seconds until each piece is fully expanded and still pale—pull them before they pick up color. Over-browning makes them hard instead of light.
Step 5: Drain briefly, then coat while hot
Lift the spirals with the spider, shake off excess oil, and transfer to the paper towels for 2–3 seconds—no longer, or the sugar won’t stick as well. Move the hot twists straight into the cinnamon–sugar bowl and toss until every nook is sparkly and coated. Transfer to the serving bowl.
Step 6: Repeat and serve
Return the oil to 360°F between batches and repeat until all duros are fried and coated. If needed, hold the finished twists on a sheet pan in a 200°F oven for up to 20 minutes to keep them crisp. Dust with a little powdered sugar to finish, if you like. Serve warm for peak crunch.
Pro Tips
- Work fast: duros puff in seconds and can over-brown just as quickly.
- Coat while hot so the cinnamon–sugar adheres perfectly.
- Fry small batches; crowding drops the oil temperature and makes twists dense.
- Use a wide bowl for the sugar so you can toss without breaking the delicate spirals.
- Keep oil between 350–365°F for the lightest, most even puff.
Variations
- Mexican chocolate: Add 1 tsp unsweetened cocoa powder and a pinch of cayenne to the cinnamon–sugar.
- Churro spice blend: Swap in 1/2 tsp pumpkin spice plus 2 tsp cinnamon for warm bakery notes.
- Air-fryer method: Lightly mist the dry duros with oil, air-fry at 400°F for 2–3 minutes, shaking halfway, until puffed. Toss hot with the cinnamon–sugar. Texture will be slightly different from deep-fried but still crisp.
Storage & Make-Ahead
Best within 1–2 hours of frying. Once completely cool, store in an airtight container at room temperature for up to 2 days (humidity softens them). To re-crisp, warm on a dry sheet pan at 250°F for 5–6 minutes; let cool 2 minutes before eating. Make-ahead tip: Mix the cinnamon–sugar up to a month in advance and store sealed. Fry the duros just before serving for maximum lightness.
Nutrition (per serving)
Approximate per 1/8 batch: 160 calories; 6 g fat (0.5 g saturated); 23 g carbohydrates; 12 g sugar; 1 g protein; 80 mg sodium. Values will vary with oil absorption and coating level.
