Recipe courtesy of Sunny Anderson
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.

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These easy steps will have you poaching eggs to perfection in no time.

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