Churros
  If you have ever visited Spain you may well have tried these and become hooked, as most people do. Usually eaten only in the morning (that’s if we include the early hours of the morning after a night out!). Churrerías, are delightful places specialising in these delicious crisp strips of fried dough, served more often than not with special hot chocolate, thick enough to stand a churro or a spoon in, Cola Cao or a café con leche. Churros are made for dunking – literally, this is what they were invented for. They are best eaten fresh and hot. No one has ever claimed they are good for you, but once then again once you have tried them with chocolate it’s unlikely that you will care.  
     
 
  • 250 ml water
  • 75 ml oil
  • 1 piece of lemon rind
  • 1/2 tsp salt
  • 200g flour
  • Oil for frying
  • Sugar for sprinkling
  
 

1) Put the water in a saucepan with the 75 ml oil, the lemon rind and salt, bring to the boil, remove the rind.
2) Add the flour in one go & beat hard using a wooden spoon, keep working it on a low heat, until it forms a ball after a minute or two. The batter is fairly stiff.
3) Heat the oil for frying in a suitable pan, it should be deep enough to deep fry the batter, or to cover the batter and allow it to float at a minimum
4) Put the batter into churro pump or a pastry bag or and pipe long strips or rings of the batter into the hot oil. It takes a bit of muscle to push it through.
5) Fry until golden brown remove and drain.
6) Cut with scissors into desired length.
7) Sprinkle generously with sugar.

Serves around 5-6 people, try make sure no one gets hurt in the rush to get to them however.

Churro pumps, Paladin dunking chocolate & Cola Cao are all available from Saborear

  
 
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