Call me crazy but I find frying things oddly satisfying.

Which might explain why I am able to survive ten hour donut shifts in front of the fryer in this heat o.o

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With frying comes sweat and I mean ALOT of sweat. But the end result always makes it worth it.

After you take the first bite of be it a donut or a churro, the sweat and all your fried oil guilt *poof* disappears.

Churros are strips of dough deep-fried until they become crunchy, sprinkled with sugar and cinnamon, and served with warm chocolate sauce.

These Spanish/Mexican concoctions are addicting!

You won’t be able to stop at one. Also, they make a great snack to share with friends and family when watching the telly or just hanging out.

IMPORTANT

If you do not own a piping bag or a piping tip, that does NOT mean that you can’t make homemade churros.

No piping bag?

No problem. Use a plastic ziplock bag instead (easily available in all superstores, check the foil and cling wrap section)

No piping tip?

No problem. A piping tip isn’t essential, it just gives the churros their signature textured lines. You can just snip off the end of your piping bag or ziplock bag and pipe straight from it.

No thermometer?

No problem. Preheat your oil for minimum 10 minutes on high heat (thats how long it takes it to reach 190 degrees Celsius). Fry on medium heat. And then in between batches crank up the heat again because the drops very quickly as soon as you put the churros in.

This churros recipe might be different than anything you’ve ever made.

There will be several points throughout this recipe where you might curse my name, especially when you’ll have to exert every bit of energy you have in mixing the dough and then some when piping them into the hot oil.

You might also curse me when your piping bag bursts open because of the pressure (the dough is That thick) which is why I’m telling you beforehand to scotch tape the piping bag around the piping nozzle/tip two to three times. Just to be safe.

You’ll get through it and I promise you’ll love me when you bite into your first warm delicious churro dripping with dark melty chocolate.

This is what you should end up with.

Stodgy, white dough.  

You’ll need a large star piping tip and a piping bag, or a big ZipLock bag. And a knife!

You squeeze the dough in the form of strips onto a parchment paper, and slice it off with the knife. Doing this:

1. makes it much easier to plop them in 3-4 at a time instead of squeezing them straight into the hot oil one by one

2. that way chances of burning your fingers are less

Fry till golden brown. Toss in cinnamon and sugar. 

Dip them in chocolate and hallelujah!

Dip em once, dip em twice or maybe even thrice.

Now you don’t need to go to Disneyland to eat churros. You can make them at home anytime you want. How cool is that!

If you try this recipe, please let me know! Leave a comment, tag a photo #spatulainmypocket on Instagram so I can see it.

Cheers!

 

Churros with Chocolate Sauce Prep Time: 20 minutes                      Yields: 10-15 (4 inch) churros, more if you’re making them smaller Cook Time: 10 minutes Ingredients: For the Churros 1 cup water 2 tablespoons sugar 1/2 teaspoon salt 2 tablespoons vegetable oil 1 cup all-purpose flour 2 quarts oil for frying 1/2 cup fine white/castor sugar 2 teaspoons ground cinnamon For the Chocolate Sauce 100g dark chocolate, chopped 1/2 cup (125 ml) cream Equipment  a thermometer; a heavy-duty plastic piping bag or a ziplock bag; a large star piping tip (such as Wilton #2110)* Directions: CHURROS Stir water, sugar, salt, and vegetable oil in a small saucepan and put on the stove over medium heat. Bring to a boil and remove from heat. Add in the flour and mix together with a wooden spoon until it forms a cohesive dough. Heat oil at 375 degrees F (190 C) for deep-frying. While waiting for the oil to heat up, line a baking sheet with parchment/wax paper. Fill a piping bag lined with a large open star piping tip, with dough and pipe strips onto the baking sheet. Use a pair of kitchen scissors or a knife to cut off the strips at around 4-6 inches, depending on how long you want your churros to be. I like them small. Set out a plate lined with paper towels for draining. When the oil has heated up, drop in churros 4 or 5 at a time. Be sure to keep an eye on the temperature, keeping it as close to 375 as possible (it drops very quickly). Fry until golden, around 1-2 minutes. Remove from the oil and set on paper towels to drain. Combine sugar and cinnamon in a bowl and toss churros in the mixture. Serve the churros with the warm chocolate sauce (recipe below). Best when eaten immediately. CHOCOLATE SAUCE Place the chopped chocolate in a small bowl. Warm the cream in small saucepan or the microwave for 20 seconds. (Do not let it boil.) Pour the cream over the chopped chocolate. Let it sit for 1 minute then stir to combine. Notes: *if you don’t have any of the equipment mentioned, kindly check substitutes mentioned in the post description above