Yield: 6 servings
|1 cup||Flour, sifted|
|3 cups||(about) cooking oil for frying|
|5 tablespoons||Butter or margarine|
|\N \N||Confectioner's sugar, if desired|
"Here's a recipe from a local Mexican resturant, called Listas, that I use to frequent." - Anne Nicol Sift together the flour and cinnamon. Heat oil (1 inch in depth) in large heavy skillet to medium-high(375 degree). In a medium heavy saucepan, bring water to a boil over high heat; add butter and salt, allowing butter to melt. Remove from heat. Add dry ingredients; mixing well with whisk. Add eggs, one at a time, whisking well.
Spoon into a pastry or piping bag, fitted with star shaped tip.
Squeeze batter in a straight line into hot oil, making each churro about 6 inches in length. Fry until churros are golden brown, about 3 minutes, turning occasionally. Drain well on paper towels and sift confectioners' sugar over churros. Serve warm.
Posted by: Anne Nicol (BMVT87B) - Prodigy