Originally a Portuguese dessert, some say the recipe originated during the Age of Exploration, when sailors brought the concept back from the Orient. Since the Chinese were not allowed to share recipes (punishable by death), the Portuguese improvised, and churros as we know them were born.
- Cook Time
- Prep Time
- 16 churos ServingsServings
- ¼ cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon olive oil
- Pinch kosher salt
- 1 cup flour
- Canola oil for frying
In a small bowl, stir together sugar and cinnamon; set aside.
Combine 1 cup water, olive oil, and salt in a medium pot and bring to a boil. Remove from heat. Stir in flour, stirring vigorously with a wooden spoon until combined and mixture forms a ball. Let cool slightly and transfer to a pastry bag with a large star tip.
Heat 2-inches oil in a large sauté pan over medium-high heat. Pipe 2-inch long lines of dough into the oil, cutting with a knife at the end. If bag is too warm, wrap with a kitchen towel. Dough will be stiff, so use force to squeeze out churros. Fry until golden brown, about 2 to 3 minutes. Remove from oil with a slotted spoon, and drain on a paper towel lined cookie sheet. Toss churros in cinnamon sugar and serve warm.
As published in Joy of Kosher with Jamie Geller Purim 2012 - Subscribe Now