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Latin countries around the world have different version of buñuelos — fried dough dusted with sugar. Sometimes they’re round fritters. Sometimes they’re flat. This updated version, using our Non-GMO Gluten Free, Wheat Free, Ivory Teff Wraps, is an easy trick to make this fun treat. Use Halloween-theme cookie cutters to cut out spooky shapes and serve it with our easy chocolate salsa (inspired by Mexican hot chocolate) for dipping. You can make both the boo-ñuelos and chocolate sauce a day ahead — store the boo-ñuelos in an airtight container and refrigerate the sauce (let it come to room temperature and give it stir before serving). Come Christmas and Hanukkah, switch up the shapes.

Cook’s Trick: No thermometer? Use this old-school trick to determine if the oil is ready for frying: Dip the handle of a wooden spoon into the hot oil — if bubbles form around the wood and float to the top, you’re ready to go.

Prep time: 30 min | Cook time: 15 min

Ingredients

Chocolate Salsa:

¾ cup dark chocolate chips

½ cup milk (regular, soy, almond or cashew)

1½ teaspoons granulated sugar

Pinch fine salt

1 teaspoon Canola oil

½ teaspoon vanilla extract

1/8 teaspoon ground cinnamon

 

Boo-ñuelos:

1 package La Tortilla Factory Non-GMO Gluten Free, Wheat Free, Ivory Teff Wraps

½ cup turbinado sugar (such as Sugar in the Raw)

1 tablespoon ground cinnamon

2 cups canola oil, for frying

Directions

Place chocolate chips in a medium heatproof bowl. Whisk together milk, granulated sugar and salt in a small saucepan over medium-high heat. Cook 2-3 minutes or just until starting to boil. Pour hot milk over chocolate chips, whisking to combine. Let stand 2-3 minutes. Whisk in vanilla, 1 teaspoon Canola oil and 1/8 teaspoon cinnamon, stirring until smooth. Set aside.

Using Halloween-theme cookie cutters, cut out shapes from tortillas.

Combine turbinado sugar and remaining cinnamon in a bowl. Cover a baking sheet with a few layers of paper towels.

Heat 2 cups oil to 370°F in a large heavy frying pan or Dutch oven. Adding a few tortilla pieces at a time to the pan (avoid overcrowding), cook 1-2 minutes or until lightly golden, turning once with tongs to cook evenly (as soon as you start to see them brown around the edges, turn ’em). Transfer to paper-towel-lined baking sheet. Immediately sprinkle each with cinnamon-sugar mixture. Repeat with remaining tortilla pieces. Serve with chocolate sauce.

Number of Servings: 6-8

Boo-ñuelos (without chocolate salsa)

Calories: 310   | Total fat: 19  grams | Total carbohydrates: 38 grams | Dietary fiber: 2  grams | Protein: 2 grams

Chocolate Salsa:

Calories: 110  | Total fat: 6  grams | Total carbohydrates: 11 grams | Dietary fiber: 0 grams | Protein: 1 grams

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