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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 70 |
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These Mexican treats taste best when they are freshly fried (though we have given you some prep-ahead options), so make them when friends and family are gathered around for the holidays. Once the churros are made, everyone can get in on the action, dipping them in a choice of sugars and/or an easy warm chocolate sauce. Ingredients:
about 2 quarts olive oil (not extra-virgin) or vegetable oil |
1(1-inch-wide) strip orange or lemon zest |
2 cups water |
1/4 teaspoon salt |
2 cups all-purpose flour |
1/2 cup coarse sugar crystals or granulated sugar or cinnamon sugar (1/2 cup sugar with 1 tablespoon cinnamon) |
warm chocolate sauce (see cooks' note below) |
Directions:
1. Prepare frying oil: Heat 1 3/4 inches oil to 400°F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke). Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute. Remove with tongs.
2. Prepare churros while oil heats:
3. Line 2 trays with parchment paper.
4. Bring water with salt to a boil in a heavy medium saucepan, covered. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth). Fill churro-maker with some hot dough and wrap a kitchen towel around churro-maker canister.
5. Turn screw handle of churro-maker until dough emerges from star opening. Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.
6. Fry churros: Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400°F between batches.
7. To serve: Roll warm churros in sugar and serve with warm chocolate sauce if desired.
8. Cooks notes: Churros can be piped, but not fried, 2 hours ahead and chilled, covered with plastic wrap, or 1 week ahead and frozen (first on baking sheets, then stored in sealable bags); thaw 30 minutes before frying. To make chocolate sauce, bring 1/2 cup heavy cream to a boil and remove from heat, then stir in 3 1/2 ounces finely chopped bittersweet chocolate until smooth.
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