Ingredients:
Vegetable, canola, or peanut oil, for frying
1/2 cup granulated sugar
1 tablespoon ground cinnamon
2 cups spiral-shaped dried duros
Method:
Gather the ingredients. Using a deep, heavy-bottomed pan or electric skillet, add enough oil to reach about 2 inches up the side. Heat the oil to 350 F.
While the oil is heating, combine the sugar and cinnamon in a brown paper bag. Set aside.
Working in small batches, place several duros in the hot oil to cook. The duros will sink to the bottom of the pan and nothing will happen for the first few seconds. Watch carefully because suddenly they will begin to puff up. If necessary, gently turn the duros so they are puffed and cooked on all sides. The whole process will take about 30 seconds.
Once the duros have puffed up and cooked, remove from the oil using a slotted spoon or a spider.
Transfer the cooked duros to a paper towel-lined plate to drain off the excess oil.
Once cool enough to handle, quickly transfer the duros to the paper bag filled with the cinnamon and sugar mixture. Fold down the top of the bag and shake to coat.
Place the coated duros on a plate to cool. Repeat the frying and coating process in small batches with the remaining duros.
Vegetable, canola, or peanut oil, for frying
1/2 cup granulated sugar
1 tablespoon ground cinnamon
2 cups spiral-shaped dried duros
Method:
Gather the ingredients. Using a deep, heavy-bottomed pan or electric skillet, add enough oil to reach about 2 inches up the side. Heat the oil to 350 F.
While the oil is heating, combine the sugar and cinnamon in a brown paper bag. Set aside.
Working in small batches, place several duros in the hot oil to cook. The duros will sink to the bottom of the pan and nothing will happen for the first few seconds. Watch carefully because suddenly they will begin to puff up. If necessary, gently turn the duros so they are puffed and cooked on all sides. The whole process will take about 30 seconds.
Once the duros have puffed up and cooked, remove from the oil using a slotted spoon or a spider.
Transfer the cooked duros to a paper towel-lined plate to drain off the excess oil.
Once cool enough to handle, quickly transfer the duros to the paper bag filled with the cinnamon and sugar mixture. Fold down the top of the bag and shake to coat.
Place the coated duros on a plate to cool. Repeat the frying and coating process in small batches with the remaining duros.
