Churros

/

OK, they probably don’t serve these at the Botanas bar. You’ll have to get up off your butt, stroll down the street (carefully, after all those Micheladas) and find the cart that’s frying up these sweet fritters, fresh for you.

Serves 10   

Ingredients

1 cup water
2 tablespoons butter
¼ tsp salt
1 tsp vanilla or anise extract (optional)

1 cup flour
½ cup sugar
½ tsp Mexican canela, or ¼ tsp cinnamon
Oil for deep frying

Instructions

  1. Bring water, butter, salt and extract (if using) to a boil.  
  2. Add flour, and reduce heat. Stir vigorously with a wooden spoon until it forms a ball.  
  3. Remove from heat, and let cool a bit.  
  4. Thoroughly combine the sugar and canela or cinnamon in a shallow bowl.
  5. Put dough into a pastry bag with a fluted, star shaped tip at least 3/8 inch wide.  
  6. In a frying pan or large sauce pan, add oil to about ½ inch deep, and heat to 360°F.
  7. Squeeze out strips 4-6 inches long, directly into the hot oil, about 4 at a time.
  8. Fry, turning with a pair of tongs, until golden brown.  Remove churros from oil and allow to drain briefly, on paper towels.
  9. Roll the churros in the cinnamon sugar to coat, and serve hot.

My husband says: Thanks for the recipe, Michelle! She also advises: “when piping the dough, make sure you use enough pressure, so that there are no air pockets in the dough. Otherwise you will have a bit of a hot oil explosion; not fun.”