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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Churros Recipe

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This recipe for Churros is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. unsalted butter
1 large orange
1/4 tsp. salt
1 C. plus 2 T all-purpose flour
3 large eggs
Canola oil, for frying
1/2 C. sugar
1/2 tsp. ground cinnamon
Need: Large pastry bag fitted with 1/2-in. star tip
Directions:
Directions:
Churro Dough: Line 2 or 3 large baking sheet with wax paper dusted liberally with flour. Juice the orange into 1-cup measure; add water so juice measures 1 cup. Bring orange juice, butter and salt to rolling boil over high heat in 2-qt. saucepan; stir in flour all at once. Stir vigorously with wooden spoon over low heat until mixture pulls away from sides of pan and forms a ball, about 1 minute; remove from heat. Transfer mixture to large bowl of mixer. With mixer on medium, add eggs, one at a time, beating untill a smooth paste forms. Spoon mixture into pastry bag; pipe into strips or hearts onto baking sheets. Let air-dry 30 minutes. Carefully loosen each churro with floured fingers to make sure bottoms aren't sticking to paper. Fill 10-in. skillet with 1-in. oil and heat to 350º. With floured fingers, lift churro and drop into oil. Fry until golden, turning about 1-1/2 minutes on each side. Drain on paper towels. Place cinnamon sugar in a medium bowl and toss warm churros in cinnamon sugar to coat.
Number Of Servings:
Number Of Servings:
28 churros
Preparation Time:
Preparation Time:
1-3/4 hours

 

 

 

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