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
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.
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 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:
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
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.
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
For the Churros
1 cup water