Mini Churros
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Prepare frying oil: Heat 1 3/4 inches oil to 400°F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke)
2
Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute
3
Remove with tongs
4
Prepare churros while oil heats: Line 2 trays with parchment paper
5
Bring water with salt to a boil in a heavy medium saucepan, covered
6
Add 2 teaspoons olive oil and remove from heat
7
Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth)
8
Fill churro-maker with some hot dough and wrap a kitchen towel around churro-maker canister
9
Turn screw handle of churro-maker until dough emerges from star opening
10
Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment
11
Cut lines into 3-inch pieces with kitchen shears
12
Repeat with remaining dough, including any scraps
13
Heat 1 3/4 inches oil to 400°F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke)
14
Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute
15
Remove with tongs
16
Prepare churros while oil heats: Line 2 trays with parchment paper
17
Bring water with salt to a boil in a heavy medium saucepan, covered
18
Add 2 teaspoons olive oil and remove from heat
19
Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth)
20
Fill churro-maker with some hot dough and wrap a kitchen towel around churro-maker canister
21
Turn screw handle of churro-maker until dough emerges from star opening
22
Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment
23
Cut lines into 3-inch pieces with kitchen shears
24
Repeat with remaining dough, including any scraps
25
Fry churros: Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch
26
Drain on paper towels
27
Return oil to 400°F between batches
28
Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch
29
Drain on paper towels
30
Return oil to 400°F between batches
31
To serve: Roll warm churros in sugar and serve with warm chocolate sauce if desired
32
Roll warm churros in sugar and serve with warm chocolate sauce if desired