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