Churros
- Level: Intermediate
- Yield: 35 to 40 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 38 servings
- Calories
- 43
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 16
- Sodium
- 21
- Total: 1 hr
- Prep: 15 min
- Inactive: 15 min
- Cook: 30 min
Ingredients
1/2 cup butter
1 cup water
1/4 teaspoon salt
2 limes, zested
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/2 cup sugar
2 teaspoons ground cinnamon
Directions
Special equipment:
Pastry bag and large star tip- In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.