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My review
Churros II
DIZZYTOE
"Spanish crullers."
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Ingredients
2 h 40 m servings 134 calsOriginal recipe yields 24 servings (24 churros)
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Directions
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Prep
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Ready In
- In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
- In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
- Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 134 calories; 11.7 g fat; 6.2 g carbohydrates; 1.4 g protein; 23 mg cholesterol; 77 mg sodium. Full nutrition
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Reviews
Read all reviews 6172 Ratings
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Most helpful positive review
4/28/2007
I made this for a party/meeting and they were a hit. Everyone loved them. I will definitely make them again. I did make sure to use a cloth-type pastry bag and it worked great. I had to pinch...
Most helpful critical review
6/22/2005
I would not recommend this recipe at all. The dough you end up creating is very plain and the only flavouring at all comes from the cinnamon and sugar. Really a very tasteless dessert that is n...
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4/28/2007
I made this for a party/meeting and they were a hit. Everyone loved them. I will definitely make them again. I did make sure to use a cloth-type pastry bag and it worked great. I had to pinch...
5/19/2004
This is a very good recipe. Hint: Only beat the eggs enough to blend in, otherwise it will make the texture too doughy.
11/13/2001
At 7pm my son told me he needed churros for his Spanish class the next day. Once the recipe was prepared, frying and rolling-in-the cinnamon was quick. These tasted soooo good. Lots of raves ...
11/10/2007
I didn't have a pastry cloth or a deep fryer but I made do. Take a ziploc bag and cut a hole in the bottom and squeeze out the dough. For the frying, just use a huge pan and put in a ton of oil....
2/29/2008
I have not had a Churro for four months because I moved.I made this recipe and I thought I was in heaven, they are really good. The ones I used to buy had a cream in the middle I am going to try...
6/22/2005
I would not recommend this recipe at all. The dough you end up creating is very plain and the only flavouring at all comes from the cinnamon and sugar. Really a very tasteless dessert that is n...
8/26/2007
yum yum yum!!! These were great and my kids loved them. They are very easy to make, just make sure the oil is verry hot. When putting the mixture into the oil I used a pair of scissors to cut th...
2/5/2010
Delicious and so easy to make. Didn't have a pastry bag so I used a ziplock bag and cut a star shape out of the corner. works just as well.
7/16/2001
I thought it was too messy for kids to help with, almost too messy for myself. To doughy after cooking. :(