Churros

[catrancher 0]

Churros from 'Celebrate San Antonio Cookbook'

(Spanish Fritters) A popular, light and crisp Spanish pastry.

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INGREDIENTS:

Cinnamon Sugar

1 cup granulated sugar

2 teaspoons cinnamon

Dough

1 cup water

2 tablespoons butter

2 tablespoons vegetable shortening

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup white cornmeal

1/2 cup all purpose flour

2 large eggs, beaten peanut oil for frying

DIRECTIONS:

For cinnamon sugar:

In a shallow bowl, combine the sugar and cinnamon,

mix thoroughly then set aside.

For dough: In a 3 quart saucepan, add water, butter, shortening,

sugar, and salt. Bring to a rolling boil. Remove from heat and stir in

the cornmeal and flour all at once. Return to low heat and stir vigorously

with a spoon until a ball forms. Remove from heat. Place warm dough

in a mixing bowl and add the beaten eggs. Blend until smooth and

shiny. In a deep skillet or Dutch oven, place 3 inches of oil and heat to

375 degrees. Place dough in a pastry bag fitted with a large star tip.

(#5 preferred) Pipe 8 inch strips of dough into hot oil and fry on both sides

until browned and crisp. Drain on paper towels. Sprinkle with the

cinnamon/sugar mixture. Yield: 12 fritters

http://www.texmex.net/recipes/churros.htm

NOTE: these are also good with some whipped cream and a drizzle

of chocolate on them, especially if they are still warm !