I’ve been craving for churros lately; yesterday I was able to satisfy my palate with it when my husband asked me for a lunch date .
Churros are fritters, crispy brown on the outside yet soft and juicy inside with a tang of cinnamon. They look like big French fries but with no hint of tasting like one as it is more like a doughnut on a long shape.
Actually, these churros are Spanish counterpart of doughnuts, often called as little Mexican doughnuts or Mexican fritters. They are made in long slightly curled lengths that are usually designed with ridges.
I find them hard to resist especially when served warm with a chocolate dipping . Churros con chocolate of Dulcinea is what I always buy.
I am planning to make my home version of churros for more satisfaction. Whilst I was searching for a churro recipe, I find this recipe from the site allrecipes.com more simple and easy to follow.
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In an average sized saucepan over medium heat, mix water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil, then remove from heat. Stir in flour until mixture forms a ball.
In a deep fryer, heat oil until ready for frying. Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
I will be using a chocolate syrup or maple syrup for dipping.