A few weeks ago my friends and I got together for a fun filled Latin inspired luncheon. I prepared Chicken Enchiladas, one of my friend’s made delicious Spanish Rice and Spiced Black Beans.
After we ate, we set out to make our very own Churros!
Oh.Em.Gee Peopleeee! These are SO EASY AND SO FREAKING DELICIOUS!
You basically whip up a choux pastry batter, fry it to golden deliciousness, and then toss it in the stuff dreams are made of cinnamon sugar.
See? Easy as 1, 2, 3 🙂
Yield: 4 – 6 Servings
For Cinnamon Sugar Coating:
- 1 tablespoon ground cinnamon
- 1 cup sugar
For Churro Batter:
- Pinch of salt
- 1 teaspoon sugar
- ½ cup unsalted butter
- 1 cup milk
- 1 cup all-purpose flour
- 4 eggs
- Oil, for deep frying
Combine cinnamon and sugar in a large tray and set aside.
In a medium saucepan, combine salt, sugar, butter, and milk and cook over medium heat. Once the butter has melted, add the all-purpose flour and whisk to combine. Switch over to a wooden spoon or spatula, and cook until the dough begins to pull away from the sides of the pan and the dough becomes shiny, approximately 3 to 4 minutes.
Transfer the dough to a mixing bowl and cool for a few minutes. Using a mixer, add eggs one at time, making sure to beat each one in completely before adding the next.
Transfer batter to a pastry bag fitted with a closed star tip and set aside.
In a large saucepan, heat oil for deep-frying over medium heat. Once thoroughly heated, pipe batter into oil in desired shapes. Fry for several minutes, turning often to ensure even browning. Once golden brown, remove the churros from the oil and blot them on a paper-towel lined tray for a few seconds, then toss in the prepared coating.
Leftovers can be kept in an airtight container.
(Recipe adapted from Anne Burrell)