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Churros (Spanish Fritters)




Source of Recipe


Marla
Churros (Spanish Fritters)

1 cup sugar
2 t. ground cinnamon
1 cup water
2 T. butter or margarine
2 T. shortening
1 T. sugar
1/2 t. salt
1/2 cup white cornmeal
1/2 cup flour
2 eggs, lightly beaten
Peanut oil

Combine 1 cup sugar and cinnamon. Set aside. Combine water, butter, shortening, 1 T. sugar and salt in a large pan; bring to a boil. Add cornmeal and flour all at once, stirring vigorously over low heat about 1 minute or until mixture leaves sides of pan and forms a smooth ball. Remove form heat and cool slightly. Add eggs to flour mixture, beating with a wooden spoon until batter is smooth. Pour oil to a depth of 3" into a large Dutch oven or heavy deep skillet. Heat oil to 375. Fill a pastry bag fitted with star tip No. 4 with batter. Pipe batter in 8" long strips into hot oil. Fry until golden brown, turning once. Drain on paper towels. sprinkle cinnamon sugar over warm Churros. Serve at once.
Makes about 2 dozen