Mexican Night Part 2 – Churros (or, how my roommate got that scar on her hand)

After two rounds of enchiladas, a couple sides of rice, and a pile of beans, we were stuffed to the gills, but things weren’t quite done yet. We had to make Churros! I know, I know, nobody eats dessert in January, but look. Churros are like donuts. And donuts are a breakfast food. So, the way I see it: if we waited long enough to make our Churros, we weren’t having dessert, we were just having a really early breakfast, right?

This marks the first time I have ever deep-fried anything, so the fact that I didn’t light the house on fire is a major success. However, dropping cold dough into hot oil is going to cause lots of sizzling, popping, and splashes, so dress accordingly. And of course, not only did I splash myself (note to self: buy an apron), but I also managed to drop my gigantic tongs into the oil, sending a whole lot of it in my roommate’s direction. As you can imagine, she was thrilled about catching a wave of hot oil with the back of her hand (don’t worry, she’s fine!) but at least she’ll never forget how to make these delicious treats!

Update: Apologies for the music delay this week. Here’s Pretty Light’s newest release, “I Know The Truth,” in which he samples someone saying, “no mercy, you don’t mean that!” which is exactly how I felt every time a flying drop of oil jumped out to bite me!

1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1 tsp. ground cinnamon (to taste)

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in. The dough will be sticky and uncooperative, but rest assured, you’re doing it right.

Fill your decorating tool (we used a pastry bag) with the dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away.  If it doesn’t, that means the oil is not hot enough and your churros will come out soggy.

Once the oil is hot enough, squeeze a few inches of dough into the oil. We started with scissors to release the dough from the pastry bag, but you can do it with your fingers as well if you’re careful.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with tongs a slotted spoon. Cook an additional minute or two. You’re looking for that nice golden brown color.

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Enjoy while they’re hot!

Hungry for More?

Last Week: French Onion Soup

Two Weeks Ago: Poached Eggs


  1. Pingback: Mexican Night (Part 1) – Green Chili Chicken Enchiladas « Linzertorte's

  2. Pingback: Tzatziki and the “No Leftover Left Behind” Experiment « Linzertorte's

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