Summary: All this talk about batter left me craving something sweet Aunt Celeste used to make these. Mind you, she didn’t call them churros and she didny pipe them just wee blobs dropped in the pan. she also sometimes substituted ginger ale for the water.
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar, plus more for dusting
- 1 teaspoon extra virgin olive oil
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Oil for frying
- In a small saucepan over medium heat, whisk together the water, salt, sugar, and olive oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball.
- Heat about 2 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375ºF.
- Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
- Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- Roll churros in the more sugar then Serve.
To make the chocolate for dunking: Heat 1/2 cup heavy cream, add 4 oz dark chocolate and let it sit for 1 minute then stir to combine.
Preparation time: 5 min Cooking time: 15 mins Total time: 20 min Yield: 16 servings
Diet type: Vegan
Meal type: Snack
Culinary tradition: Scottish/Spanish
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