posted by pwhayes 07-18-99 8:35 PM


Oil for frying
1 cup water
1/2 t salt
1 T sugar
1/2 cup butter
1 cup flour
4 eggs
Cinnamon sugar to sprinkle over

Heat it to 390 F.

Place the water, salt, sugar and butter in heavy saucepan. Heat slowly until butter melts, then bring to a full boil. Add flour all at once, and beat vigorously until mixture is thick and smooth. Continue beating over medium heat for about 2 minutes, then remove.

Add eggs, one at a time, beating vigorously after each addition until mixture is smooth. A handheld mixer is useful.

Heat 2 inches of oil in a heavy vessel.

Scoop mixture into a large pastry bag with a large star tip and fold down top of bag to seal. Squeeze bag over hot oil, pushing out a rope of paste 4 to 5 inches long. Cut with a knife, letting rope fall gently into oil. Rapidly form about 6 more Churros the same way. Turn them frequently until golden, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Cook all the remaining dough the same way and while the Churros are still warm sprinkle generously with cinnamon sugar.

Makes 3 to 4 dozen 4-5 inch Churros

Churros con Chocolate

Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.

To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.

Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.

Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).

Squeeze 4-inch strips of dough into hot oil.

Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side.

Drain on paper towels.

Mix Sugar and the optional cinnamon; roll churros in sugar or dump the sugar on the pile of churros, like the pros.

Chocolate for Churro Dunking:

4 oz dark chocolate, chopped
1-3/4 pint milk, divided
1 tbsp cornflour
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornflour in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Remove and whisk smooth.

Pour in server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Churros de Platano (Fried Plantains)
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Fruits Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 plantains -- peeled, * see note
lemon juice
4 eggs
1/4 cup flour
1/2 teaspoon salt
oil -- ** see note

If plantains (fat, red-skinned cooking bananas) are not available, use large, green-tipped bananas. Do not use overripe bananas.

** For frying, use part olive oil, part Canola oil.

Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice.

To make batter, beat the egg yolks until thick and light. Add flour and salt. Beat egg whites until stiff, not dry, and fold into yolks.

Drop the drained bananas pieces into the batter, one at a time. Pick up with slotted spoon and slide gently into hot oil in heavy skillet (oil about 1 inch deep). Cook over medium heat, turning almost immediately. Cook until browned on both sides. Drain on paper toweling.

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