CHURROS

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Churros image

In the world of fresh pastry, few things are quicker than churros - those crullerlike strips of crisp fried dough that are street-corner snacks in Spain, Mexico and some New York City subway stations. In fact, there are few breakfast dishes or last-minute late-night snacks that can match a batch of churros. If there is a recipe ideal for learning deep frying, this is it. The dough is extremely forgiving, and will brown nicely at any temperature in the neighborhood of 350; with a frying thermometer, you can hit the temperature right on the money. The only trick, as with all deep frying, is to not crowd the dough strips. Work in batches. Once the strips are gloriously brown, turn them in a sugar-cinnamon mixture and serve hot, or at least warm. Cold churros are certainly edible, but they're a far cry from hot ones.

Provided by Mark Bittman

Categories     appetizer

Time 30m

Yield 1 dozen 4- to 6-inch churros

Number Of Ingredients 7

Corn, grapeseed, canola or other neutral oil for frying
1/2 cup plus 1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup or 1 stick butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs

Steps:

  • Add enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350 degrees. Mix 1/2 cup sugar and the cinnamon together on a large plate.
  • Combine remaining sugar, butter, salt and 1 cup water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition.
  • Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil). Press strips of dough about 4 inches long into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5 to 10 minutes each.
  • Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm.

mikiyas solomon
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I'm not sure what I did wrong, but my churros turned out really greasy.


Anup Shahi
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These churros were a bit time-consuming to make, but they were worth it. They were delicious!


Zayn Chalan
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I was disappointed with these churros. They were bland and not very crispy.


Ms Sujona akter
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These churros were the perfect treat for my sweet tooth. They were crispy, fluffy, and flavorful.


Legitimite Gamer
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I'm not a huge fan of churros, but these were actually pretty good!


Leseho Fortunate
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The churros were a bit too dense for my liking, but they had a good flavor.


Juliana English
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These churros were a bit too sweet for my taste, but they were still good.


Chirindra Rai
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I love the simplicity of this recipe. It's easy to follow and the churros turn out great.


Noufal Latheef
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These churros were amazing! I will definitely be making them again.


Md Tafziz
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I followed the recipe exactly, but my churros didn't turn out as crispy as I would have liked.


Md Sujan
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The churros were a bit too oily for my taste, but overall they were still good.


Jeff Tegosh
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These churros were delicious! I made them for my family and they loved them.


abayomi olukunle
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I've tried many churros recipes, but this one is by far the best. The dough is easy to work with and the churros turn out perfect every time.


Tony Joyce Amanda
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These churros were a hit at my Cinco de Mayo party! They were crispy on the outside and fluffy on the inside, and the cinnamon sugar coating was the perfect finishing touch.


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