*IMPORTANT NOTE: YOU MUST USE A STAR TIP TO PIPE OUT THE CHURRO DOUGH TO ENSURE EVEN COOKING SO THAT THE HEAT DOESN’T BUILD UP INSIDE THE HARD SHELL OF THE CHURRO AND EXPLODE.
Ginger Churros with Caramel Apples
Servings
8 Servings
Ingredients
- 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
Instructions
- 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
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