Churros
The ingredient list is full of pantry cupboard staples, the batter takes minutes to whip up and frying one batch of churros is a 10 minute affair. You will need a piping bag (or a zip lock bag with one corner cut off) and a 1.5cm star nozzle. You can have them ready to nibble for eagerly waiting mouths in 20 minutes. Dangerously easy if you ask me.
Servings Prep Time
20pieces of churros 10min
Cook Time
20min
Servings Prep Time
20pieces of churros 10min
Cook Time
20min
Ingredients
For the Churros
For tossing:
Instructions
  1. Mix the sugar and cinnamon together and set aside.
  2. Sieve the flour with a good pinch of salt into a bowl and make a well in the centre.
  3. In a saucepan, mix together the butter, sugar and salt and water together. Bring to a boil and stir to ensure that the butter melts.
  4. Pour into the bowl containing the flour and beat with a whisk or a hand held beater to make a thick batter without lumps.
  5. Fit a piping bag with the 1.5cm star nozzle and fill it with the batter. The easiest way to do this is to place the bag in a tall measuring jug or glass, and folding the sides down.
  6. Fill the large heavy bottomed wok or frying with the vegetable oil – it should be about one-third full. Heat the oil to 170°C or until a small piece of bread browns in less than 30 seconds. The heat of the oil is important. 170°C is moderately hot, and if you let the oil become hotter, the dough will brown without cooking properly from inside.
  7. With one hand, pipe the mixture directly into the hot oil, using the other hand to cut the churros with a pair of kitchen scissors to the length you want. Watch the video at the top.
  8. Be careful not to cook more than 3 or 4 at one time, or they will all stick together. When you pipe them in, they will tend to stick together but after a minute or so when you flip them over you can gently separate them, and they will stay separated.
  9. Fry for about 3 to 4 minutes until crispy and golden. Anything less, and they will be undercooked. If they brown in less time, the oil is too hot, so turn it down before making the next batch.
  10. Once they are a deep golden, remove from the oil with a slotted spoon and drain briefly on kitchen paper. Then transfer to the plate with the cinnamon sugar and roll well to coat.
  11. Eat immediately with your fingers.
Recipe Notes

I haven’t tried making the batter in advance (for a dinner party for instance). However, I did have some leftover batter, which I refrigerated, and then fried a batch the next day. The results were acceptable.

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