Prep 15 mins
Cook 10 mins
the original churros of Italy's just really flour and water. The first time I tried this when I was a kid, I fell in love with it. Just got to love the smell when cooking! Serving size varies depending on the appetite, width and length. This serving alone's enough for DH and me and is so filling!
- 1 cup water
- 1⁄3 cup oil
- 1 piece lemon rind
- 1 teaspoon salt
- 1 cup flour
- oil (for frying)
- sugar, for dusting
for chocolate dip
- 200 g good-quality dark chocolate, coarsely chopped
- 1 cup milk
- 1 tablespoon sugar
- For the Churros: In a saucepan, combine first 4 ingredients (water,oil,rind,salt) and bring to a boil.
- Skim out the rind, add flour and beat mixture with a wooden spoon on low flame until the batter becomes smooth and then congeals into a ball.
- Remove from flame and put batter in a pastry bag and pipe long strips or rings of it into deep, hot oil.
- Fry in deep oil until golden brown, remove and drain.
- Cut into short strips and dust with sugar.
- For the chocolate: combine the chocolate, sugar and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth. If you like your chocolate thicker, lessen the milk a bit.
- Pour in a cup. Dunk the churros in it and eat! Enjoy!
These were lovely but won't be made regularly because of the deep frying teamed with chocolate. Very bad for my hips but loved by all that tried them! I used soy milk and dairy free chocolate. That for the lovely recipe Pneuma! Made for ZWT5 Zingo
Made these little tasties to include on my finger food counter for a monthly group I host & they were a big hit ~ Most anything around here that gets dunked into some chocolate is happily devoured! I'm not usually one to deep fry, but these turned out just great! Many thanks for posting the recipe! [Tagged, made & reviewed in the ZINGO portion of ZWT5]