Churros
Pipe choux-like batter into long strips, deep-fry, then coat in sugar while hot and serve.
Ingredients
water
100 g
butter
20 g
fine white sugar
15 g
salt
1/4 tsp
all-purpose flour (sifted)
80 g
egg
1
frying oil
half a small pot
fine white sugar (for coating)
to taste
Instructions
1
Boil water and butter
Place water, butter, sugar, and salt in a small saucepan and bring to a boil over medium-low heat.
2
Add flour
Add the sifted flour, stir briefly, and turn off the heat.
3
Stir
Stir until no flour is visible.
4
Add egg
Add the egg.
5
Form a batter
Stir until fully combined into a thick, sticky batter.
6
Prepare for frying
Fit a star tip into a piping bag and fill it with all the batter. Heat half a small pot of oil.
7
Pipe strips
Pipe out 10 cm lengths of batter and press with a finger to cut them off into the oil.
8
Fry
Fry over medium-low heat for about 3 minutes.
9
Flip
Flip once halfway through, frying until both sides are golden and crispy.
10
Drain oil
Lift out and drain, then place on paper towels to absorb excess oil.
11
Coat with sugar
Coat with sugar. Best enjoyed slightly warm, but they will not dry out even when cooled.
