Spanish Churros

Submitted by: jej
Last Updated: 8/18/2008

Similar to donuts, can be used as Dessert.

This recipe was submitted by Olga A. Sanz for the Spanish-American Cook Book" which was compiled and 'presented' by the American Women's Club of Madrid. Mrs. Sanz was one of the editors of this wonderful book, which was the club's second edition, and which I bought on September 30, 1972. Years ago, after returning to the states, I made this recipe for our own pleasure, and also for my daughter to take to school for her Spanish classes. I haven't made them for a while now, but they surely did remind us of the wonderfully delicious Churros being made and sold during carnival season on the streets of Valladolid where we lived.

1 t. salt
1 c. milk
1 c. water
1 T. butter
2 c. flour

1) Mix milk, water, butter and salt in a saucepan. Heat until mixture comes to a boil.

2) Add the flour all at once, and remove immediately from heat, beating vigorously until the mixture is smooth.

3) Place mixture in "churrera" or a wide funnel and fry in very hot oil. It doesn't have to be a deep fryer, or even very deep oil, perhaps 3 inches or so. While a fryer is nice (controlled temperatures, etc.), a heavy medium sauce pan will work fine. As with donuts, the churros will float, then need to be turned over. Test one for doneness, and go from there.

4) Makes about 15 churros (depending on size).

Note: I brought home a little 'churrera,' but it is getting very 'weak' and seemingly 'flimsy' from usage. A good, durable funnel will work very well, as you force the mixture down through the opening into the hot fat.

I'm also quite certain that we had had them in Spain dredged in a sugar/cinnamon mixture, and so we do the same here with ours.