The other day when she was here we made Mexican Churros. Our first time making these and they were pretty good. Here's Rylee rolling them in the sugar and cinnamon mixture.
She's so funny, I told her I was going to post pictures and the recipe on my blog so she said Grandma take a picture of me sneaking one and put it on your blog... so here she is under the cutting board sneaking a churro... she had already devoured 6 of them.....
These are best I think if you eat them while they are still warm and fresh... To me fried stuff food just isn't good cold unless............ it's fried chicken.. yumm and good piece of cold fried chicken sounds really good right now....
If you make these let me know how you like em....
Vegetable or canola oil for frying
1 cup water
1 stick (or 1/2 cup) of margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
1 gallon storage ziploc bag
1/4 cup sugar
1/4 teaspoon ground cinnamon
In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Remove from heat and stir vigorously until the mixture forms a ball, about 1 minute.
Beat in the eggs one at a time into the mixture. Stick with it even if it looks and feels like it won't come together! Spoon the mixture into a pastry bag fitted with a large star tip or in a quart or gallon sized storage bag with a corner snipped off.
Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 5 or 6 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still warm. ENJOY!
From Simple things comes