Kyle once bought me a churro from 7-11 back in Vancouver but otherwise my only churro memories are from Disneyland.
Beaver’s tails, elephant ears, whatever you call them, they’re all deep-fried sugary cinnamon goodness.
Finding a recipe for Spanish churros, I thought screw it, I’m going to deep fry some dough. On the west coast, we’re so adverse to deep frying. It’s just uncommon, most people don’t own deep-fryers and don’t do much of it, if any, at home. I didn’t think about how unfortunate that is until the other day. My Newfie friend explained how his family does a lot of deep-frying on the east coast, it’s of course very common. I’d love to buy a deep-fryer. All you health obsessed people are likely cringing but come on, deep fried food done properly, is a-mazing. It annoys me when people won’t admit that.
The foodblogs made it look and sound so easy. My first attempt was not. We finished dinner rather early so I figured it would be a nice sweet snack (since we were out of chocolate covered peanut mm’s). I’ve been doing this for a while yet I still don’t trust my gut. My dough was too wet, it was obvious. However, I still scooped the dough into the piping bag, and fried off one gloopy mess before I stopped and added more flour. I essentially doubled the amount of flour before I got a decent consistency and even then the dough was still quite loose. Kyle helped me fry and toss with sugar and cinnamon while I piped swirls and sticks into the oil.
Too wet or not, can you really go wrong with deep fried dough? I think not. So now I have about a litre of peanut oil sitting on my counter willing me to deep-fry again. I’ve already found the recipe: doughnuts crispy creme style.
Churros Adapted from The Sophisticated Gourmet Makes enough for two people to pig out on Boil 118.5 g water 28.4 g salted butter 50 g sugar 1/2 tsp lemon zest Remove from heat, add 100 g a.p.flour (63.5g in non-humid conditions) Return to med heat and stir constantly until ball forms (~1.5 min) Transfer to bowl and cool for 3 min. Add; beat til smooth (~3min) 1 egg room temp *I may need another 20 g of flour at this point (dough should be less thick than playdo but not oozing) Heat 2 inches of oil in heavy-bottomed pot: 375° Less than a minute on each side Toss immediately 1/2 tsp cinnamon 12.5 g sugar Sprinkle with salt