Chef Hugo Ortega's Churros (Mexican Fritters)
Churros are deep-fried, stick-thin fritters dredged in sugar. They are a staple Mexican street sweet. For this recipe, we suggest using a household deep fryer for the best results. If unavailable, fill ¾ of a Dutch oven or pot with corn oil and attach a candy/deep fryer thermometer to the rim of the pot to control the oil temperature. Always use extreme caution when working with the hot oil! From Hugo Ortega’s Street Food of Mexico...
- 1 cinnamon stick
- 1/2 tsp vanilla extract
- 6 tbsp unsalted butter or margarine ¾ stick
- 1/2 tsp kosher salt
- 21/4 cups all-purpose flour sifted
- 1 egg
- 10 cups to 12 corn oil for deep-frying
- 1 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 recipe chocolate caliente optional to accompany
- Combine 2 ¼ cups water with cinnamon stick, vanilla, butter and salt in a medium saucepan. Place pan over medium heat and bring to a boil. Remove from heat and discard cinnamon stick. Add flour all at once. Stir dough using a wooden spoon until it forms into a ball, about 2 minutes. Transfer dough to a mixer fitted with paddle attachment. While on medium speed, add egg to dough and mix to incorporate. The dough will be sticky. Transfer to a pastry bag with a large star tip.
- Set filled pastry bag aside until ready to pipe.
- !To Assemble:
- Pour corn oil in Dutch oven or electric fryer and preheat to 375°F. Meanwhile, combine sugar and cinnamon in a bowl and set aside. Working in batches, pipe two to three churros about 4 inches long into the hot oil. Completely submerge the churros into the hot oil by pressing down with a slotted spoon or spider and fry until golden brown, about 2 minutes. The oil will sizzle as you completely submerge the churros; this will help them puff up. Place fried churros on paper towels to drain. Transfer to sugar-cinnamon mixture and dredge, shaking off excess.
- Serve four to five churros per person or on a large platter. Accompany with chocolate caliente.
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