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Recipe courtesy of Valerie Bertinelli

Five-Spice Churros

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 15 churros
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Special equipment:
a deep-frying thermometer; a pastry bag with a large star tip
  1. Fill a large heavy pot with 2 inches of oil and bring to 350 degrees F on a deep-frying thermometer. Fit a pastry bag with a large star tip. Line a plate with paper towels.
  2. Meanwhile, combine the 1/2 cup sugar, cinnamon and five-spice powder on a large plate.
  3. Combine the butter, salt, the remaining 2 tablespoons sugar and 1 cup water in a medium saucepan and bring to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Take off the heat and add the eggs one at a time, stirring vigorously after each addition. Spoon the batter into the prepared pastry bag.
  4. Working in batches, pipe approximately 5-inch lengths of batter into the hot oil, cutting the ends free from the piping bag with a paring knife. (Do not overcrowd the pot.) Fry until deep golden brown all over, about 6 minutes. Transfer to the lined plate to drain very briefly, then transfer to the plate with the five-spice sugar and turn to coat. Serve immediately.

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