is a wonderful, deep-fried Spanish cookie that can be found on both
Mexican and Spanish menus. It is made from a lightly sweetened choux-style
paste, and can be made from extra pâte
It is piped into hot fat, fried to a golden brown, then tossed in or
sprinkled with cinnamon sugar. They are best served warmed or at room
temperature. Churros are best eaten fresh. Use a star tip for these
as the piping results in the fried pastry having ridges: perfect long
crevices for the cinnamon sugar to hold on to. Use a canola oil or a
light corn oil for the frying.
is a recipe for Churros, adapted from the picture book, "The New
Cookie Book," by Catherine Atkinson. We added a pinch of salt to
1 c water
6 T butter, cut in small cubes
pinch of salt
1 c flour, sifted
1 T sugar
3 eggs, beaten
Oil for frying
Cinnamon sugar, as needed
Bring the water,
butter and pinch of salt to boil in a heavy saucepan. Mix the flour
and sugar and add in the boiling water. Mix briefly and remove from
heat. Beat vigorously until well combined, and leave to cool for about
5 minutes. While beating with a wooden spoon, gradually stream in the
eggs until the mixture is smooth and has a glossy look to it.
In a deep-fat fryer,
or a heavy pan, fill about half-way with oil and bring to a temperature
of about 375°F. Spoon your cookie mixture into a pastry bag fitted
with a star tip, about 1/2 inch or larger, depending on your desired
size. Don't overfill the pastry bag and you'll have greater control
of the piping. Pipe a length of about 3 to 4 inches into the hot oil.
Carefully do this as the oil is obviously hot, and may splatter. Always
work carefully with hot oil. Pipe about 5 or 6 into the oil, do not
over-crowd the oil. Fry the cookies until they are golden brown. Remove
with a slotted spoon or a skimmer and place on paper toweling for drying.
Repeat with rest of the batter. Lightly toss the cookies in cinnamon
sugar and serve.
Catherine. The New Cookie Book: more than 150 great cookie, biscuit,
bar and brownie recipes.
London: Hermes, 2003.