MINI MEXICAN CHURROS
1 cup water
1 tbsp granulated sugar to the water
1/2 tsp salt
Bring water salt and sugar to a boil and take from heat
Beat in with wooden spoon 1 1/2 cups plain all purpose flour
beat till smooth
then beat in one egg using a wooden spoon, until the mixture is smooth and satiny
set the batter aside.
Pour the oil into a deep heavy bottomed pot for frying.
doesn’t have to be too deep.. maybe 2 inches depth for oil.
Optional to add 1/2 of lime or lemon in the oil. .. heat oil (oil is ready when a cube of day old bread added to oil browns in 30-60 seconds)
Put your batter in a pastry bag fitted with a fluted nozzle.(.can be bigger if you have a bigger nozzle)
pipe out 3 inch strips or so of batter
then add to oil a few at a time..
you should have your plate of granulated sugar ready with a cinnamon sugar shaker on the side..
also a slotted pan or plate with paper towel ready to go. you will work fast
Fry for 3-4 minutes OR until golden brown. Using a slotted spoon remove the churros from the oil and into the sugar to roll.. then shake with the cinnamon sugar mixture…
and then on your waiting paper or slotted pan..
serve warm.. kids LOVE these!!!!!
ENJOY!!!!!!
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