Korean Rice Cake Churros

🧂 Ingredients

• 2 cups Korean rice cakes (tteok)

  cylinder-shaped
• 3 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 cup vegetable oil

  for frying
• 1/4 cup sweetened condensed milk

  for dipping
• 2 tbsp chocolate sauce

  optional, for dipping

Instructions

• 1 Bring a pot of water to a boil and briefly blanch the rice cakes for 30 seconds
  to soften them. Drain and pat dry.
• 2 In a small bowl, mix the granulated sugar and cinnamon. Set aside.
• 3 Heat the vegetable oil in a deep fryer or pan over medium heat until it reaches
  350°F (175°C).
• 4 Carefully add the rice cakes to the hot oil and fry for 3-4 minutes, turning
  occasionally, until golden brown and crispy.
• 5 Remove the fried rice cakes with a slotted spoon and drain on paper towels.
• 6 While still warm, toss the fried rice cakes in the cinnamon-sugar mixture to
  coat evenly.
• 7 Serve immediately with sweetened condensed milk or chocolate sauce for dipping.

Nutrition Info