Recipe courtesy of
Episode: Mexin' It Up
Churros
Total:
1 hr
Active:
15 min
Yield:
35 to 40 churros
Level:
Intermediate
Total:
1 hr
Active:
15 min
Yield:
35 to 40 churros
Level:
Intermediate

Ingredients

  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 2 limes, zested
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • Vegetable oil, for frying
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • Special equipment: Pastry bag and large star tip

Directions

Special equipment: Pastry bag and large star tip

In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.

IDEAS YOU'LL LOVE

Bocanova Churros

Recipe courtesy of Brenda's French Soul Food

Churros with Chocolate Sauce

Mexican Crullers (Churros)

Recipe courtesy of Daisy Martinez

Orange Cardamom Churros

Recipe courtesy of Tia Mowry

Churros with Chocolate Dipping Sauce

Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

Recipe courtesy of Bobby Flay

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here