Churros are a Mexican style fritter – a bit like a long doughnut (mmmm, donuts). My first encounter with churros was in Disneyland when I was a teenager. We were on a family overseas holiday touring around LA, San Francisco, Las Vegas, San Diego, Mexico and Hawaii.
My brother-in-law bought a churros from one of the Disney street vendors. It was extra extra long, so we all had a piece. It was delicious. We really were in the happiest place on earth!
I’ve tried to recreate the recipe here. They are much smaller in size, but are a great bite size snack. I dare you to try stopping at one.
- 1 cup water
- 1 Tbsp caster sugar
- 1/2 tsp salt
- 1 Tbsp vegetable oil
- 1 cup Plain Flour
5 steps to make this churros recipe at home:
- In a small saucepan combine the water, sugar, salt and vegetable oil. Bring to the boil. Remove from the heat and stir in the flour until it forms a ball.
- Cool the mixture slightly, then place in a piping bag with a star nozzle.
- Heat some vegetable oil in a deep fryer or saucepan (at least 5cm depth) to around 190 degrees celsius or 370 fahrenheit. The oil must be hot enough, or else the mixture will fall apart when you try to cook it.
- Pipe 10cm strips of the mixture into the hot oil, and fry for around 2cm or until golden. Remove from the oil and drain on paper towel.
- Combine 1/3 cup caster sugar and 1 tsp ground cinnamon, then roll the hot churros into the cinnamon sugar.