Churros II

Churros II

54
DIZZYTOE 0

"Spanish crullers."

Ingredients

2 h 40 m {{adjustedServings}} servings 134 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
  2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
  3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

54
  1. 63 Ratings

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I made this for a party/meeting and they were a hit. Everyone loved them. I will definitely make them again. I did make sure to use a cloth-type pastry bag and it worked great. I had to pinch...

This is a very good recipe. Hint: Only beat the eggs enough to blend in, otherwise it will make the texture too doughy.

At 7pm my son told me he needed churros for his Spanish class the next day. Once the recipe was prepared, frying and rolling-in-the cinnamon was quick. These tasted soooo good. Lots of raves ...