Churros

I tried these for fun and we are all hooked!

2 cups water

5 T. sugar

1 t. salt

¼ cup oil

2 cups flour

2 quarts oil for frying

1 cup sugar mixed with 2 t. cinnamon

In a medium-sized saucepan over medium heat, combine water, 5 T. sugar, salt and ¼ cup oil.  Bring to a boil and remove from the heat.  Stir in flour until mixed thoroughly and mixture forms a ball.

Using an 18” pastry bag and a large star tip, fill with churro batter.  This dough is so stiff that disposable plastic pastry bags don’t work.  It is very hot so handle carefully and maybe let cool for a few minutes.  Line a baking tray with parchment paper.  Pipe churro mixture onto parchment in 5-inch lengths.  Place in freezer to harden about 25 minutes.

Heat oil in deep skillet or electric fry pan to 375°.  Keep oil at this temperature.  Carefully place piped churros into the oil and cook until deep golden brown, turning to brown evenly.  They need to cook thoroughly so that they are soft inside but not gummy.  Place on paper towels to drain.  Roll in sugar and cinnamon and serve.  Serve warm.

I couldn’t get them cooked fast enough to take a picture of a pile of them so this was the only one left to photograph!  They were yummy, easy and cheap and would be a great treat after a Mexican meal.