Churros (Mexican Crullers)
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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.
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.
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