My introduction to Churros was through a friend, who came home with two bags full, and declared that these were the yummiest munchies ever. After one bite, I had to agree. You can easily find a vendor selling Churros at a couple of Manhattan subway stations (generally 2 sticks for $1) but as the day dwindles so does the taste of this Mexican fritter/ Spanish dessert . Fresh Churros, straight from the pan, are unbeatable in taste. They make you feel warm, delicious and unreasonably happy. This, of course, I discovered when I decided to pull up my sleeves and whip up a batch after an intense craving coupled with sheer laziness to step outside to buy some.
Thanks to Allrecipes.com’s simple Churros recipe, in 30 mins I was munching on a fresh batch of scrumptious Churros and sighing dreamily with each bite. Yes, this dessert is very simple to make, and calls for ingredients that you will most definitely find in your cupboard.
Yield: About 10 (4-inch) churros
Prep Time: 20 min; Cook Time: 10 min
1 cup water
1 cup all-purpose flour
1/2 cup + 1 1/2 Tablespoons granulated white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 Tablespoons + 2 quarts vegetable oil, divided
Piping bag & a large star pastry tip (Alternatively use a heavy-duty plastic bag)
- In a plate combine 1/2 cup sugar and cinnamon and set it aside. Line another plate with a paper towel.
- In a small saucepan over medium heat combine water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil then remove from heat. Stir in the flour, mixing until it forms a ball.
- Heat the remaining oil in a heavy-bottomed pot, over medium-high heat to 375ºF (190ºC).
- Transfer the dough to the piping bag fitted with a large star tip. (If using a plastic bag cut a star shape hole in the corner of the bag)
- Pipe the dough over the pot of oil to a desired length (ideally 4 inches), then using scissors to cut and releases the dough into the oil.
- Add as many Churros as you can fit in the pot without touching each other. Frying them until they’re golden brown and cooked through.
- Transfer the churros to the paper towel-lined plate to drain for 2 minutes then roll them in the cinnamon-sugar mixture. Serve the churros warm.
- Tip: To make a batch and serve later: Lay a paper towel on top of the fried and sugar-cinnamon coated Churros, add them to an air-tight container and refrigerate or freeze. When you’re ready to heat, pop in the oven at 400 degrees for a couple minutes and they should be perfect. Alternatively, prepare and refrigerate the dough in advance, and fry when needed.
Churros can also be served with homemade chocolate sauce, but I just love the crunchy taste of this warm cinnamon-sugar coated fritter with a soft interior. Do you prefer Churros with chocolate sauce? I would love for you to share a winning chocolate sauce recipe with me!