Churros

"This recipe is posted by request. I have not made it myself and therefore I have no idea how long it takes to prepare."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by J M. photo by J M.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by J M. photo by J M.
Ready In:
30mins
Ingredients:
12
Yields:
1 plateful
Serves:
15
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
  3. We loved these, however there's something *missing* to make them "real" churros as we're accustomed to here on the border. I used the frying pan method and had a very difficult time finding the right balance to make them lightly browned on the outside, but cooked all the way through inside.
     
  4. Very tasty treat. Thanks!
     
  5. they were d-lish
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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