Churros immediately came to mind when I heard that oil was my “theme.” Delicious and different, churros aren’t difficult to make and don’t require any rising time, making this a perfect project with the kids for Chanukah vacation. I tweaked the typical coating to give it a spicy zing; feel free to play around with it, or just go back to the traditional cinnamon-sugar mixture. When I tried these out with my kids, suffice it to say, they were gone before the oil began to cool!
Sweet ’n Spicy Churros
- Cooking and Prep: 30 m
- Serves: 6
Spicy Sugar Coating
Prepare the Churros
Yields about 18 churros
Prepare coating by stirring together ingredients in a shallow mixing bowl. Set aside.
Heat the water, sugar, salt, and oil in a medium-sized pot and bring to a slow boil. Lower heat and add in flour, stirring with a wooden spoon, until dough forms a soft ball. Remove from heat and allow to cool slightly; stir in beaten egg and mix vigorously until incorporated. (You may find it easier to use an electric hand mixer, but you can do it by hand too.)
Fit a pastry bag with a large star tip and fill it with dough. The dough will squeeze out best while it’s still very warm, so don’t wait for it to cool off.
In a separate pot, heat three to four inches of oil and bring to a temperature of 350°F (175°C). If you don’t have a candy thermometer, sprinkle a bit of water into the oil; if it quickly bubbles up and disappears, the oil is ready. Carefully pipe dough mixture into the preheated oil in about four to five-inch lengths. Cut the end with a clean pair of scissors. Let fry until golden brown, about two to three minutes per side, and transfer to a paper-towel-lined dish. (Make sure the churros are completely browned before removing from the oil, or they may still be a bit doughy in the center.) Allow to drain for a few seconds, then transfer to the spicy sugar mixture and roll to coat.
Repeat process with remaining dough; serve warm with caramel sauce or chocolate ganache for dipping, if desired.
Don’t fry more than five to six churros at a time, or they’ll stick together and not fry evenly. Also, make sure to drain the churros once they’re fried, or the sugar coating will clump up and fall off. You want to drain for about 10–15 seconds; they won’t be too wet but will still have a bit of moisture on them so the coating will stick.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger