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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 tsp salt
1 Tbsp sugar
1/2 cup butter (best and most traditional with lard)
1 cup flour
4 eggs
oil for frying
cinnamon sugar for dusting

Place the water, salt, sugar, and butter or lard in a 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 well after each
addition until mixture is smooth. Heat 2 inches of oil in a large
deep pan or kettle to 390 degrees F. Fill a large pastry bag fitted
with a large (1/2 inch) star tip.

Fold down tip of bag to seal. Squeeze bag over the hot oil, pushing
out a rope of dough about 4 to 5 inches long. Cut with a knife,
let rope fall gently into the oil. Quickly do 4 or 5 more. Turn
them often until golden. Remove them with a slotted spoon, let
drip briefly and turn onto paper towels or more traditionally into
a paper bag. Immediately sprinkle with cinnamon sugar. (If using
the paper bag toss gently) Continue with remaining dough.

In Mexico, these are sold on street corners from vendors on carts.
They are given to you piping hot in paper bags. They use lard,
which gives them a richer flavor and they sprinkle them with raw
cane sugar and cinnamon, which also alters the end product. The
Americanized version is great, but nothing compares to the real
thing!

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