Mexican Churros
By: Helen Pitlick
Published: Sunday, December 6, 2009 - 12:53am

Ingredients




2 cups canola oil
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

Preparation

1 Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. 2 Remove from heat. Beat in eggs all at once and continue beating until smooth. 3 Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees. 4 Spoon the dough into a decorator's tube with large star tip for authentic-looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side. 5 Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.

About


Churros, or Crullers, are to the Spanish and Mexicans what doughnuts are to Americans for coffee breaks.