LOCATION: Recipes >> Controversial >> Churros 01
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Churros 01
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There have been several comments that these recipes for churros
can cause excessive splattering and popping of the oil. I have
not made any of these recipes, so I couldn't tell you either way.
Use this recipe AT YOUR OWN RISK.
Churros
1 cup water
1/2 t salt
1 T sugar
1/2 cup butter
1 cup flour
4 eggs
Oil for frying
Cinnamon sugar to sprinkle over
Place the water, salt, sugar and butter in heavy saucepan. Heat
slowly until butter melts, then bring to a full boil. Add flour
all at once, and beat vigorously until mixture is thick and smooth.
Continue beating over medium heat for about 2 minutes, then remove.
Add eggs, one at a time, beating vigorously after each addition
until mixture is smooth. A handheld mixer is useful.
Heat 2 inches of oil in a heavy vessel. Heat it to 390 F.
Scoop mixture into a large pastry bag with a large star tip and
fold down top of bag to seal. Squeeze bag over hot oil, pushing
out a rope of paste 4 to 5 inches long. Cut with a knife, letting
rope fall gently into oil. Rapidly form about 6 more Churros the
same way. Turn them frequently until golden, about 2 minutes.
Remove with a slotted spoon and drain on paper towels. Cook all
the remaining dough the same way and while the Churros are still
warm sprinkle generously with cinnamon sugar. Makes 3 to 4 dozen
4-5 inch Churros.
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8 of 10 people found the following review helpful:
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Good and easy churros, February 7, 2005 - 05:01 PM
Reviewer: psearfoss from shenandoah, pa
these churros where easy to make and took little time. i used a deep fryer so i had no grease splatter. using a scissors to cut the batter is easier than a knife when you are deep frying. i will definitely use this recipe again.
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