Churros (Mexican Crullers)
"Yummy Mexican snack or dessert. Add cinnamon to the sugar for a different taste after they are all cooked. Children love these."
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
24 Churros
ingredients
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup flour
- 2 eggs
- 1⁄2 lemon, rind of
- fat (for frying)
- granulated sugar or powdered sugar
directions
- Bring water, sugar and salt to boil.
- Remove from heat.
- Stir in flour all at once and beat until smooth.
- Beat in eggs one at a time until mixture is smooth.
- Spoon mixture into a pastry bag fitted with a large star point.
- Pipe 3 inch strips onto waxed paper or floured surface.
- Add lemon peel to fry fat and heat to 375 degrees.
- Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
- Drain on paper towels.
- Roll in sugar.
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Reviews
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I'm a Spanish teacher and have been looking for a good and easy churros recipe my students can have to make their own churros. This one is great for that. I did have one problem with the recipe. I piped the churros on wax paper and had problems with them sticking to the paper. Next time, I'll try piping them on a floured surface. -
These were very tasty and the children loved them. I sprinkled flour onto the wax paper and that prevented most of the sticking. They took a little more prep work than I usually care to do, but it was certainly a good treat for the family. -
I rated this recipe before by mistake! I tried it this time in place of the one I thought I had made and although the cooked texture of the pastries was good the dough was too runny. They turned out like little yummy pancakes but I wont try again due to the consistency. Maybe I did something wrong. Sorry. -
These were very easy to make and tasted delicious. I didn't have a problem with them sticking to the paper but I did add some whipping cream to the batter. Maybe the additional fat helped to prevent them from sticking. For presentation I served them on a sea of Tequila Creme Anglaise and sprinkled some cocoa on top.
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vERY GOOD RECIPE DEFINITLY A KEEPER! I had to make it twice to get it right. First batch was too runny because I used a Revere copper-clad pan that did not hold the heat well when I took it off the burner. However, using the same pan on a medium burner while adding eggs the batter thickened perfectly. The kids loved them and my son took the ones he made to his Spanish class.
RECIPE SUBMITTED BY
<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&client=web&chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December. They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site. Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it. 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I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>
