- 8 ServingsServings
- 1 cup Water
- 1/2 cup unsalted butter
- 1/4 tsp. salt
- 1 tsp. sugar
- 1 tsp. vanilla
- 1 tsp. freshly grated ginger
- 1 cup All-purpose flour
- 3 Eggs
- 3 cups corn oil
- 1/4 cup sugar, for dusting
- 1/4 teaspoon ground cinnamon, for dusting
1 In a large sauce pan bring water, butter, salt, sugar, vanilla and ginger to a rolling boil. Over low heat, vigorously stir in flour all at once for about 1 minute or until mixture forms a ball. Remove from heat. Using a stand mixer, beat in eggs until smooth.
2 Heat oil in heavy skillet. For authentic looking churros, spoon the dough into a piping bag with large star tip. Squeeze 4-inch strips of dough onto a sheet pan lined with parchment paper.
3 Leave at least a ¼ inch of space in between each churro. Place churros into refrigerator for at least 10 minutes to set.
4 When ready to fry place 3 or 4 strips at a time into hot oil and cook until golden brown, turning once; about 2 minutes on each side. Drain on paper towels.
5 Mix sugar and cinnamon in bowl and coat churros with mixture while they are still warm. Serve with apples and vanilla ice cream.
Source: Chef Alexandra I. Lopez and the U.S. Apple Association