Crispy Amish Cinnamon Flop – Better Than Takeout

Crispy Amish Cinnamon Flop – Golden, crispy edges and soft, tender insides. After making this many times, I discovered the trick to getting the perfect texture every time. The warm, comforting aroma of cinnamon and the crispy exterior make this dish a cozy fall favorite. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Bang Bang Chicken Skewers and Creamy Garlic Butter Steak Bites with Spicy Cajun Alfredo Twisted Pasta.

What You'll Need for Crispy Amish Cinnamon Flop – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup milk
• 1 egg
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• Optional: Powdered sugar, for dusting
• Optional: Green onions, chopped

How to Make Crispy Amish Cinnamon Flop – Better Than Takeout

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
2. Step 2: Make a well in the center and add milk, egg, melted butter, and vanilla. Mix until just combined.
3. Step 3: Heat oil in a large skillet over medium-high heat. Drop batter by spoonfuls into hot oil and cook until golden brown and crispy, about 2-3 minutes per side.
4. Step 4: Drain on paper towels and dust with powdered sugar. Serve with chopped green onions.

Storing & Reheating Crispy Amish Cinnamon Flop – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the batter up to 24 hours ahead. Let it come to room temperature before frying.

Freezing Crispy Amish Cinnamon Flop – Better Than Takeout

Freeze cooked flops for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.

Recipe Notes

• Chef tip: For a spicy twist, add a pinch of cayenne pepper to the batter.
• Best substitution: Substitute milk with buttermilk for a tangier flavor.
• Make-ahead: Prepare the batter up to 24 hours ahead. Let it come to room temperature before frying.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your oil is smoking, it's too hot. Reduce the heat and let it cool down before continuing.

Crispy Amish Cinnamon Flop – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

8 flops

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup milk
• 1 egg
• 2 tbsp butter, melted

Seasonings

• 1 tsp vanilla extract
• Vegetable oil, for frying

Optional Toppings

• Powdered sugar, for dusting
• Green onions, chopped

Instructions

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
2. Step 2: Make a well in the center and add milk, egg, melted butter, and vanilla. Mix until just combined.
3. Step 3: Heat oil in a large skillet over medium-high heat. Drop batter by spoonfuls into hot oil and cook until golden brown and crispy, about 2-3 minutes per side.
4. Step 4: Drain on paper towels and dust with powdered sugar. Serve with chopped green onions.

Notes

• Chef tip: For a spicy twist, add a pinch of cayenne pepper to the batter.
• Best substitution: Substitute milk with buttermilk for a tangier flavor.
• Make-ahead: Prepare the batter up to 24 hours ahead. Let it come to room temperature before frying.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your oil is smoking, it's too hot. Reduce the heat and let it cool down before continuing.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze cooked flops for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds.
• Make ahead: Prepare the batter up to 24 hours ahead. Let it come to room temperature before frying.

Nutrition Per Serving

• Calories: 150
• Protein: 4g
• Fat: 6g
• Carbs: 20g
• Fiber: 1g
• Sugar: 5g
• Sodium: 300mg
• Cholesterol: 40mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Amish Cinnamon Flop – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Amish Cinnamon Flop – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!