CHURROS I
Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar.
Provided by andys
Categories Bread Quick Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
- In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3 to 4 minutes, until the mixture becomes spongy and uniform.
- Using a pastry bag, pipe 5-inch long strips of batter into the hot oil. For best results, fry only a couple at a time. Cook until golden brown, then drain on paper towels.
- In a small bowl or saucer, stir together the sugar and cinnamon. Dip fried churros in the sugar to coat. Serve hot.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 9.1 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 96.1 mg, Sugar 5 g
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
CHURROS (CINNAMON SUGAR FRIED DOUGHNUT STICKS)
Steps:
- Gather the ingredients.
- In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
- Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
- Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
- Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.
- Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
- Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
- Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
- Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
- To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.
- Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.
- Serve warm and enjoy!
Nutrition Facts : Calories 168 kcal, Carbohydrate 12 g, Cholesterol 40 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 30 mg, Sugar 6 g, Fat 13 g, ServingSize 20 churros (20 servings), UnsaturatedFat 0 g
FIVE-SPICE CHURROS
Steps:
- Fill a large heavy pot with 2 inches of oil and bring to 350 degrees F on a deep-frying thermometer. Fit a pastry bag with a large star tip. Line a plate with paper towels.
- Meanwhile, combine the 1/2 cup sugar, cinnamon and five-spice powder on a large plate.
- Combine the butter, salt, the remaining 2 tablespoons sugar and 1 cup water in a medium saucepan and bring to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Take off the heat and add the eggs one at a time, stirring vigorously after each addition. Spoon the batter into the prepared pastry bag.
- Working in batches, pipe approximately 5-inch lengths of batter into the hot oil, cutting the ends free from the piping bag with a paring knife. (Do not overcrowd the pot.) Fry until deep golden brown all over, about 6 minutes. Transfer to the lined plate to drain very briefly, then transfer to the plate with the five-spice sugar and turn to coat. Serve immediately.
FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
WORLD FAMOUS CHURROS
These are The Best churros I have ever eaten in my entire (fill in age) years of life. Best. Ever. I've made these about 5 times now and they have been an absolute hit every time. I definately reccomend these.
Provided by BachFromTheDead
Categories Breads
Time 17m
Yield 1 churro, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine butter and water and bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until dough forms.
- Continue to stir for about 30 seconds to a minute. Transfer into a large mixing bowl and add eggs one at a time waiting until each is well incorporated before adding the next (batter may look wet but continue mixing it normally looks like this).
- Transfer dough to a pastry bag fitted with a large star tip.
- Bring approximately 2 inches of oil to a boil.
- Pipe 5-6 inches of dough into the oil and let sit until golden brown on one side, turn over.
- Lay the fried churros onto a plate with a paper towel to cool.
- Make the cinnacoating:.
- 2 parts cinnamon/brown sugarand 1 part sugar.
HOMEMADE CHURROS
These fried cinnamon-sugar goodies are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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