Keeping with the Mexican theme going on here, I’ve decided to share with you one of my proudest recent accomplishments: CHURROS! I conquered my fear of frying in hot oil, and feel quite silly for not trying this sooner. Sure it was slightly terrifying at times, but with Ryan’s help and just a little screaming, we made it out with no injuries and with some really freakin’ delicious churros.
Ryan doesn’t crave sweet things quite like I do, but he practically begged me the entire summer to make churros. Last week we decided to have some friends over for taco night, and I chose this as the perfect opportunity to finally appease the boyfriend. Plus with our guests there, I was sure to have enough moral support to make it through the hot oil adventure. I made the dough ahead of time (which came together super easily), scooped it into a piping bag with a large star tip, and stored it in the fridge until we were ready for dessert. Then as we were finishing our tacos and margs, I took out the bag to thaw a little, heated the oil, and went for it! My friends were so impressed with the dessert (as was I!) and it made a perfect and somewhat dramatic ending to our Mexican fiesta.
I know a lot of people that are scared to use hot oil, like I was, but please, please, give this a try! Although I must admit, there is one downside to conquering hot oil — the endless possibility of fried doughnut recipes. Next up for sure will be to reinvent my baked apple cider donut holes (another favorite of Ryan’s) into a fried version. Bikini season’s over anyway, right?
Cinnamon Sugar Churros
Adapted from Cooking Mexican
1 cup water
2 tbsp brown sugar
1/2 tsp salt
1/3 cup unsalted butter
1 cup all purpose flour
1/2 tsp vanilla extract
1/4 cup granulated sugar
1 tsp cinnamon
– In a small dish, mix 1/4 cup sugar and cinnamon. Set aside
– In a 3-quart saucepan, bring the water, brown sugar, salt, and butter to a good boil. Remove from the heat and add the flour all at once. Mix until well blended, this might take some muscle!
– In a separate bowl, mix the eggs and vanilla together, then add to the flour mixture. Stir until well blended.
– Fit a piping bag with a large star tip, and scoop the dough into the bag
– Preheat 1-1/2 inches of vegetable oil in a 10-12″ frying pan to 375 degrees F. Make sure it’s hot enough or else you’ll end up with soggy churros, but it’s also important that the the oil doesn’t get too cool or the outsides will get too crisp before the insides fully cook.
– Once the oil is hot enough, squeeze some dough into the oil (about 4 inches long) and use a scissor to release the dough from the tip. It’s helpful to have a boyfriend/helper for this part
– Cook 4 churros at a time, for about 1 minute on each side, or until they’re golden brown in color.
– Use a slotted spoon to remove the churros from the oil, and place immediately on a paper towel-lined plate to absorb the excess oil
– While still warm, roll each churro into cinnamon sugar mixture until well coated (This is another job for another friend if you have one handy)
– Serve immediately to hungry friends! You can serve these with some melted chocolate sauce if you wish, but we played it safe and simple this time around
Recipes yields about 20 churros