Makes about 8 churros
• Olive oil to fry
• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 eggs
• 1/4 cup sugar
1. Heat oil in a 1-inch pan or in a deep fryer to 360 degrees F.
2. Churro dough: Heat water, butter and salt to a rolling boil in a saucepan and stir in flour. Over low heat, whip dough quickly as it begins to thicken, until it can be formed into a ball: This takes about a minute. Remove from heat. Beat eggs completely and add to sauce pan, mixing in quickly. At this point, the dough will be firm and dry, so the eggs will help loosen it.
3. Spaniards use an instrument called a churrera but a cake decorator’s tube will work just as well. Squeeze 3 or 4 strips of dough directly into the oil at a time and fry until golden brown, turning once: This takes about 3 minutes.
4. Let the churros cool on a paper towel covered plate to drain, and serve warm. Buen provecho!
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