Churros and fries. Two of my favorite things! Put them together and BOOM you have an amazing snack. So the truth behind these little treats is that I could not find the appropriate pastry tip. I was full on in the process of making these when I searched my collection of tips and could not find the right one. So I improvised and grabbed a smaller version and what happened next was magical. My husband came into the kitchen and he was like what are you making, french fries? I responded “Um, no…churros” We both looked at each other and agreed that churro fried are genius and delicious. They are super easy to make. The dough is tough though. The original recipe I adapted from mentioned a cloth pastry bag and I absolutely agree. It’s a must when working with this recipe. If you use a plastic one, it will bust. Once you drop these pieces of heaven into the oil it will not take very long to cook. I suggest removing them just as you see a hint of golden brown color come through to avoid overcooking them. Let them rest for a minute, cover in sugar and cinnamon, and enjoy. You can also eat them with chocolate drizzled on top, which is extra amazing.
For the Cinnamon and Sugar Mixture
For the Dough
- Combine 1/2 c of sugar and cinnamon together in a bow and set aside.
- In a small saucepan, whisk together the water, remaining sugar, salt, and 2 tbsp. vegetable oil. Bring the mixture to a boil, remove from the heat and add in the flour. Mix until a dough ball forms.
- Prepare the pastry bag and tip. Add the dough and set aside.
- In a large heavy-bottom pot, add the oil. To rise about 3 inches. Heat the oil to 375 degrees. Squeeze about 4 inches of dough out and cut with scissors. Let cook until lightly golden. Remove from the pan with a slotted spoon and place on a baking sheet lined with paper towels. Let the churros sit for a couple minutes to drain oil and then cover with the cinnamon sugar mixture.
Recipe adapted from Just a Taste.