“Hot churros! Get your hot churrrros!” shouts the hot churro man. It’s an ice-cold June evening in AT&T Park, and you want both the churro man and his hot churros to keep you warm. Alas, the churros are obscenely expensive, probably not terribly hot, and the churro guy is not going to get your come-ons when there are 15 glaring baseball fans standing between the two of you. The only solution? Make your own at home!
Churros are a deep-fried pastry originating somewhere in Europe, but they are traditional in Spain. A flour and oil-based dough is piped through a star-shaped press (we used a large star-shaped tip and a pastry bag) and then tossed into orange-scented oil to fry until golden-brown. We attempted to pipe the dough directly into the oil, using scissors to cut short lengths off, but given the consistency of the dough and the Hulk-like strength required to pipe it, we would suggest instead piping it out onto parchment paper and cutting short lengths with a knife.
Tossing the still-sizzling churros with cinnamon and sugar and snatching them up with burning fingers tips is heaven. A bite into the crunchy treat reveals a moist, hot interior and the subtle fragrance of orange. Be prepared to eat these immediately – not just because they are no good the next day but because you will not be able to stop eating them once you start!
Recipe adapted from Epicurious
For the Churros
- About 2 quarts vegetable oil
- 2 tsp olive oil
- 1(1-inch-wide) strip orange or lemon zest
- 2 cups water
- 1/4 teaspoon salt
- 2 cups all-purpose flour
For the Topping
- 1/2 cup coarse sugar with 1 tablespoon cinnamon, mixed well
Heat 1 3/4 inches oil to 400°F in your deep fryer or a wide 3 1/2-to 4-quart heavy pot over high heat. Drop in orange strip and fry until browned, about 1 minute. Remove with tongs.
Prepare churros while oil heats:
Line 2 trays with parchment paper.
Bring water with salt to a boil in a heavy medium saucepan, covered. Add olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth). Prepare a pastry bag fitted with a large star tip for piping out the churro dough. Fill pastry bag with some hot dough and wrap i n a kitchen towel.
Holding opening about 2 inches above a tray, squeeze bag to create long lines of dough onto parchment. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.
Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400°F between batches.
Toss the finished churros in your cinnamon sugar mixture and serve warm. Enjoy!