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Churros
Churros can be found throughout Spain, often sold by street vendors who
cook them fresh at their carts. The whole street fills with the smell of
this delicious fried dough.
Ingredients for Churros:
- 2 cups water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 cups of flour
- Oil for deep frying
- Granulated sugar for dipping
Preparation Instructions for Churros:
- Place water, olive oil, and salt in a saucepan and bring to a boil.
- Add the flour all at once and stir vigorously with a wooden spoon
until a ball forms.
- Cool slightly. Using a churro maker (or a pastry bag or cake decorator
fitted with a 3/8 inch fluted tube -- #105 is good) press the dough
out in 4 inch strips (which may be made in the shape of loops).
The fluted shape is essential. Otherwise the pastries will turn out
hard and doughy.
- Heat the frying oil, at least 1/2 inch deep, in a skillet until it
is very hot.
- Reduce the heat to medium and from the churros, turning once, until
they barley begin to color. Do not fry more that 3 or 4 at a time so
that you can keep a watchful eye to prevent overcooking.
- Drain. Serve warm and dip in sugar.
These Churros crunchy treats are great for breakfast or
as a dessert.
They are best served right away, but they can be frozen and reheated in
a toaster.
Buen Provecho!
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