Planning a Cinco de Mayo fiesta and want to try something more than tacos and enchiladas? Do something special by focusing on dessert with these Mexican Crullers! Commonly called churros, this recipe from Food Network will round out your menu and end it on a sweet cinnamon note. Give it a try!

You’ll Need:

– 1 cup water
– 4 tablespoons unsalted butter
– 2 tablespoons brown sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 4 to 5 eggs
– Canola oil, for frying
– 1/2 cup sugar
– 1/2 teaspoon ground cinnamon

How To:

1. In a medium saucepan, heat the water, butter, sugar, vanilla and salt over medium-high heat until the edges of the liquid start to bubble.
2. Add the flour all at once and stir briskly with a wooden spoon until well-mixed. There should be no lumps of flour remaining.
3. Remove the mixture from the heat.
4. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg.
5. Scrape the dough into a pastry bag fitted with a star tip.
6. Fill a deep, heavy skillet (preferably cast iron) to the level of 1-inch of canola oil. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles.
7. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe as many as will fit comfortably, and be sure not to overcrowd.
8. Fry the crullers, turning once, until golden brown on each side.
9. Drain the fried crullers on paper towels.
10. Repeat the process with the remaining dough.
11. Put the sugar and the cinnamon in a paper bag, crimp the top, and shake well to mix.
12. Drop a few crullers at a time into the bag and shake until coated.

These crullers are best served as soon as possible, which gives you an excuse to eat as many as possible immediately! Have you ever tried making crullers before? What would be on your ideal Cinco de Mayo menu?