Easy Peasy Spanish Churros recipe

Churros recipe

Churros is a golden fritter of choux pastry that's deep fried and eaten hot with a little icing sugar over the top. A Spanish favourite, churros do make a delcious dessert, but they are the ultimate treat to have with a mug of hot chocolate or dipped in a little melted chocolate. Yum!

Ingredients:

·         one batch of choux pastry, sweetened with       2 dessert spoons of caster sugar
·         oil for deep frying
·         Icing sugar
·         chocolate for melting
·         Method:
·         Heat oil in a deep fryer, large saucepan            or  wok.

Steps:

1.     Spoon the choux pastry into a piping bag fitted with a large star nozzle.

2.     When the oil is hot, gently pipe 10-15cm lengths of the choux pastry directly into the oil. Depending on the size of your cooking pot, you should be able to pipe four or five at one time.

3.     As soon as you have finished piping the pastry, use a slotted spoon to turn the cooking pastry.

4.     Remove from the oil once they are golden brown (about 30 seconds on each side) and drain on paper towel for 30 seconds

5.     Serve with a little icing sugar across the top and/or a small bowl of melted chocolate to dip into.

Notes:

I don't own a deep fryer so used my wok instead - and it did the job perfectly! With such a wide mouth, the wok allowed me to pipe in about five churros at a time and they swam around in the oil without sticking to each other. The shape of the wok also meant I didn't have to use too much oil to do my deep frying.

Churros do not keep well - if left to go cold, they deflate and go thick and greasy - so have the kids ready to eat when you start cooking these. each batch really only takes a minute of so to cook, so they won't have long to wait!

Dipping the churros in chocolate is dreamy and I completely recommend it!