Other Desserts/ Churros (and Churro Bites) Servings: 12five-inch churros Print Ingredients 2tablespoons vegetable oil1 tablespoon sugar, plus 2/3 cup to roll the churros inVegetable oil to a depth of 1 inch, for frying1cup (4 1/2 ounces) all-purpose flour1/2 teaspoonground cinnamon, preferably Mexican canela (optional) Instructions If you love churros but don’t have a churro press or cookie gun to make the traditional shape, make them like gnocchi and call them “churro bites.” Roll a portion of your dough into a rope with a ¾-inch diameter. Cut it across into ¾-inch pieces. Roll the tines of a fork lightly back and forth across one side of each piece, leaving indentions that are about 1/8 inch deep, somewhat imitating churro ridges. Fry as directed in this churro recipe, recognizing that these churro bites will cook much more quickly. Make the dough. In a medium-small (2-quart) saucepan, combine the oil, 1 tablespoon sugar and ½ teaspoon salt with 1 cup water. Set over high heat and bring to a boil, stirring occasionally. Remove from the heat and add the flour all at once, stirring vigorously until the mixture forms into a thick, smooth-textured ball. Let cool in the pan. Frying the churros. When you’re ready to eat the churros, heat the oil in a large pan (my preference for ease and consistency of temperature is a heavy pan or cast-iron skillet that’s about 9 inches across and 3 inches deep) over medium to medium-high. to about 375º (the oil will shimmer on the surface and smell like hot oil). Scoop the dough into a churrera, a cookie press fitted with a 3/8-inch fluted opening or a heavy-duty (canvas-type) pastry bag fitted with a 3/8-inch star tip. Holding your pressing apparatus a few inches above the hot oil, press out a 5-inch length of dough (the end will dangle into the oil), then pull it free from the press with your fingertips. Cook this one churro, turning occasionally, until it is deep golden brown, about 2 to 3 minutes if the oil temperature is right. Remove it to drain on paper towels, let it cool a minute, then break it open to check for doneness—it should be just a little soft inside (but not doughy). Too low an oil temperature and the churros will take a long time to color, usually bursting apart before they’re brown; too high a temperature and they’ll brown quickly but not cook through. Press out and fry the churros 4 or 5 at a time, draining each batch on paper towels. Spread the 2/3 cup sugar over the bottom of a baking pan and mix in the optional cinnamon. Roll the churros luxuriously in the sugar mixture while they’re still warm. They’re ready to enjoy. Working Ahead: The churro dough (Step 1) can be prepared up to several hours before frying; cover it and leave at room temperature. If you can’t fry the churros just before eating, warm them for 3 or 4 minutes in a 350 degree oven, but always serve them warm. Desserts & Baked Goods, Dessert,
Hello my Chef Rick Happy Easter to you and Your wife and daughter I love y’all I enjoy cooking your food you truly Help me I don’t have working taste buds and my Husband really enjoy and my neighbors,Thankyou
I saw the churro recipe in the episode that aired today. the churro bites idea made me think that I might try making churro bites in my air fryer. I love churros but I dont like all the fat as it upsets my stomach. I will let you know how it works out.
Keep us posted, Tom. Would be curious to hear how that turns out.
Hola Sr. Rick! Just viewed your presentation on churros. Well I just had to indulge, they were fantastic Thank you for bringing such great recipes back to life. Que Dios te Bendiga.
Why no eggs in mixture? I always see eggs in recipes online.