• Mexican Churros

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    • 2 c. Canola oil
    • 1 c. water
    • 1/2 c. margarine
    • 1/4 tsp salt
    • 1 c. all-purpose flour
    • 3 x Large eggs
    • 1/4 c. sugar
    • 1/4 tsp grnd cinnamon


    1. 1. Heat water, margarine and salt to rolling boil in 3-qt saucepan. Stir in flour. Stir vigorously over low heat till mix forms a ball, about 1 minute.
    2. 2. Remove from heat. Beat in Large eggs all at once and continue beating till smooth.
    3. 3. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
    4. 4. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into warm oil.
    5. Fry 3 or possibly 4 strips at a time till golden, turning once; about 2 min on each side.
    6. 5. Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mix.
    7. NOTES : Churros, or possibly Crullers, are to the Spanish and Mexicans what doughnuts are to Americans for coffee breaks.

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