My favorite—our favorite—of all the fried breads we have tried so far would have to be these Mexican Churros. They’re pretty quick and easy, but unfortunately, not something I would assign to a child due to the deep frying. But other than that, they’re really not all that fussy. You can get this recipe right the first time trying it, though I really wouldn’t wait for TEOTWAWKI to start. They’re really good right now!
Mexican Churros
1 cup water
6 tablespoons coconut oil
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
2 eggs
Oil for frying
Cinnamon sugar
In a large saucepan over medium heat, combine water, coconut oil, and sugar. Bring to a boil, then stir in vanilla extract. Turn off heat and stir flour and salt in until thickened, about 1 minute. Let mixture cool 10 minutes.
Beat eggs into the cooled mixture one at a time until combined. Transfer the dough to a piping bag (or sturdy freezer bag) fitted with a large open star tip. (If you don’t have a star tip, you can just cut a 3/8” hole in the end of the bag. The churros won’t be quite as pretty or crispy on the edges, but they will still taste good. This is what I had to do the first time as apparently all our large star tips had been eaten by the garage disposal.)
In a large pot over medium heat, add about 1 ½” of oil and heat to 375°F. With the dough bag a few inches above the oil, carefully pipe churros into 6" long ropes, about 4-5 at a time.
Fry until golden, 3-4 minutes, turning as necessary. Remove churros with a slotted spoon or tongs and roll churros in cinnamon sugar. Cool on a cooling rack or a plate.
Family reviews: Well, I could ask each person individually his opinion, but really, all you need to know is that they were … gone!!
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Funnel cakes is what I thought of while reading this.
ReplyDeleteThank you!