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 Freshly fried Churros

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The only special tool needed for churros is either a pastry bag with a 3/8 inch star tip or a cookie press with the same size fluted or star tip. The ridges produced make the churros crispy after frying.

Ingredients

*1 c water
*1 tbs sugar, plus more to roll the churros in
*1/2 tsp salt
*1 c (4 1/2 oz) plain/all purpose flour
*oil for frying
*cinnamon sugar: 1/2 tsp ground cinnamon plus 1/2 c sugar)

Method

Mix the water, 1 tbs sugar and salt in a small saucepan. Bring to the boil while stirring. Take off the heat and add all the flour at once. Stir hard until the dough forms a smooth ball in the pan. Let the dough cool.

Heat oil in a large frying pan or deep fryer to 375 F. While the oil is heating, mix the sugar and cinnamon and spread in a baking pan. Fill the pastry bag or cookie press, fitted with the 3/8 inch fluted tip. When the oil is hot enough carefully squeeze out a few inches of dough into the oil, lifting the bag up at the end. Cut off the dough with a knife or finger. Fry the Churro until golden brown and drain. Test to see if the Churro is cooked through. Adjust temperature or cooking time as needed.

Continue making churros a few at a time, either straight strips or closed circles. Drain well on kitchen paper and roll in the cinnamon sugar (placed in a wide shallow dish or baking tin). Churros can be placed in a warm oven (100 C/220 F) for a few minutes to ensure the inside is cooked properly.

Serve Churros warm and fresh with New Mexican Hot Chocolate, Almond Horchata or Rice Horchata.

 Churros and New Mexican Hot Chocolate

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