Today’s recipe is inspired by a quest to find the best churros in Lebanon, which my fellow editor and I have found ourselves on this past couple of months. Since we have yet to find “THE BEST” churros out there, we have resorted to making our fried deliciousness at home.
- 2/3 cup flour (all-purpose)
- 1/4 stick of unsalted butter
- 1 cup of water
- pinch of salt
- 2 teaspoons of sugar
- 1 egg
- Oil for frying
- Sugar and ground cinnamon (as a topping)
- In a saucepan, add water, butter, sugar, and a pinch of salt. Bring mixture to a bowl.
- Add in the flour, and mix until blended together. This should take up to two minutes.
- Remove the pan from the stove and allow it to cool a bit.
- Once the dough is not too hot, add the egg and work the egg into the dough. This needs to be done as fast as possible. Once you mix the dough, the ingredients will combine.
- Pour your frying oil into a large pan, heat it up.
- Fill a piping bag (preferably with a star piping tip) with the dough.
- Once the oil is ready for drying, drop small pieces of dough into the mixture. The churros need about 2 minutes to be cooked.
- Remove them once they’re done and place them on paper towels to get rid of the extra oil.
- Roll each churro into a sugar mixed with ground cinnamon.
- Serve on their own or with chocolate sauce.