Prep 30 mins
Cook 0 mins
This recipe is posted by request. I have not made it myself and therefore I have no idea how long it takes to prepare.
- vegetable oil or olive oil
- 1 cup water
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
- 1⁄4 cup sugar
- 1⁄4 teaspoon ground cinnamon (optional)
Chocolate for Churro Dunking
- 4 ounces dark chocolate, chopped
- 2 cups milk
- 1 tablespoon cornstarch
- 4 tablespoons sugar
- Prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°F.
- To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
- Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
- Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
- Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
- Squeeze 4-inch strips of dough into hot oil.
- Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
- (Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
- Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
- To Make the Cocolate Dunking Sauce--------.
- Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
- Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
- Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
- Add extra cornstarch if it doesn't start to thicken after 5 minutes.
- Remove and whisk smooth.
- Pour and serve in cups or bowls for dunking churros.
Haven't made them,I just wanted to say that this is a Spanish recipe and very possible to be different from the Mexican version.
These were very fast & easy to make but tasted nothing like those we're used to from a local Mexican restaurant. They seemed too dense and eggy, like the inside didn't want to cook. I doubt we'll finish them.
Worked out great. I doubled it, but added 1/4 c of sugar to the water and butter as they boiled (don't use margarine, whatever you do!), because I don't like unsweetened batters. They were delicious plain, and even more so with the sugar and cinnamon. My only complaint - my star tip was too small! I'd love these to have been a little fatter & puffy; mine look like sweet french fries. For an easy "dip", I just melted a Cocoa Camino 71% bar with some condensed milk. Mmm... it's traditional to eat deep-fried foods at Chanukah, and this is sure to become a classic!