Traditional desserts, Spanish churros have spread with variations in shape and filling even in South America. Legend has it that they originated in the early 19th century when at fairs this particular fritter, made of flour, water, sugar, and eggs, was created by street vendors with a kind of pouch with a shaped nozzle called a churrera, and with it they squeezed the dough directly into the oil to form the sticks. Churros can be eaten as is, freshly fried sprinkled with powdered sugar or cinnamon, or accompanied by a cup of hot chocolate.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Frying
- Cuisine: Spanish
- Seasonality: Carnival
- Energy 295.90 (Kcal)
- Carbohydrates 46.13 (g) of which sugars 11.13 (g)
- Proteins 7.24 (g)
- Fat 10.32 (g) of which saturated 1.79 (g)of which unsaturated 7.78 (g)
- Fibers 1.10 (g)
- Sodium 23.31 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/8 cup sugar
- 1 cup water
- 2 tbsp sunflower oil
- 1 egg (medium)
- 1 pinch fine salt
- 1 3/4 cups peanut oil (for frying)
- 1 tbsp powdered sugar
Tools
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- Kitchen Scale
- Bowl
- Saucepan
- Hand Whisk
- Pastry Syringe
- High-sided Saucepan
- Wooden Spoon
- Parchment Paper
Steps
Pour the water and oil into a saucepan and bring to a boil. In a bowl mix the flour, sugar, and salt and drop them directly into the saucepan on the stove, stirring with a wooden spoon until you get a firm and homogeneous dough. Remove from the heat and let it cool covered with plastic wrap.
Add the egg, first beaten in a small bowl, and mix using the whisk. Place the dough in a pastry syringe or pastry bag. Squeeze out sticks and place them one at a time on a sheet of parchment paper. Heat the oil in a small but high-sided saucepan, and once it reaches temperature, fry a few churros at a time for 5 minutes. (Do the test with a toothpick: if it bubbles when submerged in the oil, it’s ready for frying). Collect them and let them dry on absorbent paper. Sprinkle them with powdered sugar and for a delicious snack, serve them with a Cup of Hot Chocolate.
