Churros
Source of Recipe
Times Union
Recipe Introduction
Makes 8 servings
List of Ingredients
2 cups water
1 tablespoon olive oil
1/4 teaspoon salt
2 cups flour
Oil for deep frying
Granulated sugar and cinnamon for dipping
Recipe
Place water, olive oil and salt in saucepan; bring to boil.
Add flour all at once and stir vigorously with a wooden spoon until a ball forms. Cool slightly.
Press dough through a pastry bag fitted with a large round or star tip into 4-inch strips.
Heat the oil, at least 1/2-inch deep, in a skillet until it is very hot.
Reduce heat to medium and fry the churros, turning once, until they barely begin to color. Do not fry more than 3 or 4 at a time, so that you can keep a watchful eye to prevent overcooking.
Drain. Sprinkle with cinnamon/sugar; serve warm
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