Churros

I had some leftover frying oil from the Fried Avocados I made (find the recipe here) so I decided to make some churros. They were surprising simple to make, just took a little time to fry them all. I had to make mine skinny since that's the only piping tip I had, but I would recommend to make them about 1 inch thick. You can also make dipping sauces for the churros if you want to make them fancy.

Ingredients:
1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup all purpose flour
3 eggs
Canola oil, for frying
1/4 cup sugar
1/2 tsp. cinnamon, optional

Directions:

1. Combine the water, butter and salt in a small saucepan and bring to a boil over medium high heat. Using a wooden spoon, dump in all of the flour at once and stir until the mixture becomes a smooth dough. You will want to cook the dough for a minute or two to make sure you cook out the raw flour taste.

2. Remove the dough from the heat and while stirring constantly, add 1 egg at a time to the dough. You can do this by hand or in a stand mixer. Once the first egg is incorporated, add the second egg and repeat until all eggs are incorporated.

3. Get a piping bag with a 1 inch star tip. Fill the piping back with the dough mixture.

4. Heat up a pan with about 2 inches of oil at the bottom over medium high heat. You will want the oil to be at 350.

5. Mix the sugar and cinnamon together and set aside.

6. Using the pastry bag squeeze a 4-5 inch strip into the oil. You may need to use a knife to cut the dough from the tip. Fry the churro, turning during the frying until all sides are golden brown, about 2-3 minutes.

7. Place fried churro on a paper towel to remove a little excess oil. Put into the sugar mixture and roll around until churro is coated (be careful, churros are hot!). Put on a plate and store in warm oven until all churros are fried. Serve immediately as they are best right after frying!