A Mexican and Brazilian favourite, churros are deep-fried pieces of dough dipped in sugar. This recipe is adapted from one we found in Classic Mexican Cooking by Elisabeth Lambert Ortiz. In South America you will find them stuffed with ice cream, chocolate, Nutella and even cream cheese.
250ml cold water
2 tablespoons caster sugar
Pinch of salt
175g plain flour
1 egg, lightly beaten
Vegetable oil for frying
1 tablespoon icing sugar for dusting
1/4 teaspoon of ground cinnamon
1. Place the water, sugar and a pinch of salt in a saucepan and bring it to the boil. Once it is boiling, remove it from the heat and carefully beat in the flour until you have a smooth mixture. Add the egg and beat well until you have a shiny mixture. Fill a pastry or plastic bag with the batter and snip off the end so you can squeeze out a piece of batter about 3/4 inch wide.
2. Heat 2 inches of vegetable oil in a heavy saucepan or deep frying pan. Heat the oil and when a small cube of bread turns brown quickly in the oil, it is hot enough to fry the churros. Carefully squeeze out 3 inch tubes of batter into the hot oil. Fry on both sides until golden. Remove the churros with a slotted spoon and drain on kitchen towel. Mix the icing sugar with cinnamon and toss the churros in it.
Recipe Variations and Tips
– Eat the first churro to check that the inside is cooked, if not, cook the next lot for a little longer. Don’t put too many churros in the oil at once or they won’t cook properly.
– Dip the ends of the cooled churros in warm dipping chocolate: melt the chocolate, add cream and a spoon or too of golden or maple syrup and stir.
Safety tip when cooking with hot oil
– Always make sure you have plenty of space when cooking anything in hot oil: it’s easy to splash yourself and it will give you a nasty burn. Make sure the pan you use is deep enough and place it on the back of the cooker so it can’t tip over. Always have a burn spray handy in the kitchen and a small fire extinguisher.
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