Enjoy this simple Latin American recipe at your next
brunch.
Serves 4-6
2 cups Water
1 1/2 cups Flour
2 Eggs
1/2 teaspoon Salt
1/2 cup Granulated sugar
2 teaspoons Cinnamon
Oil for deep-frying
Bring the water to a boil in a saucepan. Remove from the
heat and slowly whisk in the flour. Return to a low heat
and stir until smooth. Remove from the heat. Lightly beat
the eggs. Slowly whisk the eggs and salt into your flour
mixture until smooth. Put the mixture into a pastry bag.
Heat the oil in a skillet to 350. Carefully (with the tip
of the bag very near the surface of the oil) pipe out a
five-inch length of your mixture. Repeat several times, but
do not overcrowd. Cook until lightly browned (about 2
minutes). Drain on paper towels. Mix the sugar and
cinnamon. Sprinkle on the churros while they are still hot.
Cheers
brunch.
Serves 4-6
2 cups Water
1 1/2 cups Flour
2 Eggs
1/2 teaspoon Salt
1/2 cup Granulated sugar
2 teaspoons Cinnamon
Oil for deep-frying
Bring the water to a boil in a saucepan. Remove from the
heat and slowly whisk in the flour. Return to a low heat
and stir until smooth. Remove from the heat. Lightly beat
the eggs. Slowly whisk the eggs and salt into your flour
mixture until smooth. Put the mixture into a pastry bag.
Heat the oil in a skillet to 350. Carefully (with the tip
of the bag very near the surface of the oil) pipe out a
five-inch length of your mixture. Repeat several times, but
do not overcrowd. Cook until lightly browned (about 2
minutes). Drain on paper towels. Mix the sugar and
cinnamon. Sprinkle on the churros while they are still hot.
Cheers