catrancher 0 Report post Posted July 12, 2003 Churros from 'Celebrate San Antonio Cookbook' (Spanish Fritters) A popular, light and crisp Spanish pastry. --------------------------------------------------------------------------------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 to375 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 sidesuntil browned and crisp. Drain on paper towels. Sprinkle with the cinnamon/sugar mixture. Yield: 12 fritters http://www.texmex.net/recipes/churros.htmNOTE: these are also good with some whipped cream and a drizzle of chocolate on them, especially if they are still warm ! Share this post Link to post Share on other sites