Churros II

46 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 2 hr 40 min

“Spanish Crullers.” - by DIZZYTOE

Ingredients

2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1/4 cup white sugar
1/4 teaspoon ground cinnamon

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Metric US

Original recipe yields 24 churros

Directions

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.
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.
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.

Nutrition

Amount Per Serving (24 total)

Calories
134 cal
7%

Fat
11.7 g
18%

Carbs
6.2 g
2%

Based on a 2,000 calorie diet

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Reviews (46)

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115

sarahsbleucheese

Jun. 4, 2007

"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 each ..." See moreone off into the oil as they didn't just break off, which was totally fine. They did cook pretty fast, so I was getting behind on coating them with the cinnamon/sugar. So, I figured out a quick (and much easier) way to do it. I would scoop them out of the oil with a large flat slotted spoon onto paper towels just long enough to put the next batch into the skillet. I would then dump the hot churros into a ziploc bag with the cinnamon and sugar, shake it up and then just took them out with my hands and placed them on the serving plate. That worked great and they were perfectly coated."

109

MaryBeGood

May. 19, 2004

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

106

SandieM

Dec. 31, 2003

"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 from h..." See moreis Spanish class and teacher. I lived in L.A. and I can tell you, these taste great!"

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