I suppose “churros” are not primarily a Spanish dessert recipe, but they’re so wonderfully sweet and adaptable that I’m including them under desserts.
In Spain, famous churros are normally served accompanied by a cup of thick, creamy chocolate – as in chocolate con churros.
And, as those of you who’ve visited Spain will know, they’re absolutely delicious anytime of the day or night …
First thing in the morning, they make you feel life is worth living.
During the rest of the day, they’re a welcome treat and pick-you-up.
And, when you’ve been out partying all night, try chocolate con churros before going home to bed – they make a perfect ending to a great night out.
In fact, they’re a bit like tapas, aren’t they?… Suitable anytime, anywhere …
This is why you’ll find the following churros recipe under the sweet tapas section of my Spanish Tapas E-book … along with 299 other amazingly simple tapas recipes. Most of them savory, of course.
But, let’s get back to our churro recipe …
Recipe for a Spanish Dessert – Churros
- 1 cup plain white flour
- 1 cup water
- Pinch salt
- Deep oil for frying
- Sugar for dredging
- Boil water with salt in pan.
- Tip in flour – all at once.
- Mix quickly with wooden spoon to form a soft dough.
- Remove from heat when thick and not sticking to pan.
- Leave to cool slightly.
- Spoon into icing bag with thick nozzle.
- Pipe long length into hot, deep oil.
- Fry until golden brown.
- Carefully remove and leave to cool slightly.
- Snip into churro-sized lengths (about 4 inches) and dredge with sugar.
Tip: If you haven’t an icing bag, twist a piece of grease-proof paper and cut a hole in the bottom.
|Spanish Tapas E-book
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