Churros were a part of my childhood as far back as I can remember. Especially in winter.
A cup of hot, thick, dark chocolate, to soak (or more properly coat!) each bite of just-made churro, was mouthwatering. Every time.
The world faded away enjoying ‘churros con chocolate.’ So many fond memories of afternoons and churros during rainy winters in northern Spain.
For years, my aunts took me on long walks, which always ended in a cafe o churrería packed with families and children who, of course, where deep in their own cups of chocolate, soaking their churros and engaging in long ‘tertulias.’ After finishing our portions, the cafe owner would eventually ask, “Would you like a dozen to take home?” Never was there a ‘no’ for an answer.
The version I grew up with is very simple; flour, water, a pinch of salt and perhaps a small piece of butter. The crispiness of the outer crust, softness and chewiness inside and the grains of fine sugar sticking to fingers is what a freshly made churro is all about. The chocolate (which complements so well) adds richness and warmth.
Our tradition at home is having churros con chocolate the very first morning of the new year.
Here’s to a wonderful, 2016!
Wishing you, your young ones and families a Wonderful, Healthy and Happy New Year!
- 1 cup water
- ⅛ cup butter (2 tbsp)
- 1 cup plain all-purpose flour1
- ½ tsp salt
- ¼ cup sugar for dusting
- 1L canola oil for deep frying
- Preheat canola oil in a frying pan to 375 degrees F. In a saucepan bring water to a boil, add butter and salt so it dissolves. Add the flour stirring continuously. Keep stirring over the heat until the mixture thickens and clumps together into a smooth ball. Remove form the heat. Spoon into a piping bag fitted with a star shaped nozzle. Pipe churros batter straight into the hot oil. Use a knife , kitchen scissor or your finger to break off the batter when it is the desired length. Once the churros are browned lift out and put onto a plate covered with some paper towel to drain. Sprinkle with fine sugar immediately.