Yield: About 40

No fear of frying here: An easy batter, a deep pot, and a pastry bag are all you need. A candy/frying thermometer will make life easier, but you can do without it. Just set up your workspace ahead of time: Get the oil heating in the pot, with tongs and a pan lined with paper towels alongside, and a bowl of cinnamon sugar beside that. This recipe makes a lot of churros, and they don’t keep well (eat them the day they’re made). To cut the recipe in half, use 2 tablespoons cornstarch, and whisk up 1 egg and use about half of it (it’s OK if it’s not exact).

Canola oil

2 teaspoons ground cinnamon

1 cup plus 3 tablespoons granulated sugar, divided

3 cups all-purpose flour, preferably unbleached

1 teaspoon baking powder

1 teaspoon fine sea salt

1/4 cup cornstarch

1 large egg

2 cups milk (any from skim to full-fat)

2 teaspoons vanilla extract

In a deep pot or skillet (preferably cast-iron), heat 1 1/2 inches of oil on medium heat to 350 degrees.

Meanwhile, in a medium bowl, whisk together cinnamon and 1 cup sugar; set bowl near stove. In another medium bowl, whisk together flour, baking powder, salt, cornstarch, and 3 tablespoons sugar. In a measuring cup, whisk together egg, milk and vanilla; stir in to flour mixture just until well-combined.

Transfer batter to a pastry bag fitted with a large star or flower tip. When oil is at 350 degrees (if you don’t have a thermometer, toss in a pinch of flour. If it sizzles but doesn’t burn, you’re at the right temperature.), squeeze sticks of batter out in about 5-inch lengths, cutting them off at the pastry tip with a table knife.  Don’t overfill the pan; cook about five at a time. Fry about 2 min, until golden; remove with tongs to paper towels, then roll in cinnamon-sugar.

One Response to “Churros”

  1. Nicole Mickle says:

    Sounds good Sharon!

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