A recipe from Quick and Easy Spanish Recipes
Cooking: 25 minutes
Makes: Approx 25
11/3 cups (175 g ) all-purpose (plain) flour
Sunflower oil, for deep-frying
Powdered (icing) sugar, for dredging
Pour 1 1/2 cups/350 ml water into a saucepan, add a pinch of salt and bring to a boil. Tip in flour all at once and cook, stirring constantly, until the mixture comes away from the sides of the pan. Remove pan from heat and set aside to cool.
Heat oil in a deep-fryer or deep saucepan to 350° - 375°F/180° - 190°C, or until a cube of day-old bread browns in 30 seconds.
Put cooled dough into a churro maker or a large plastic bag with one of its corners snipped off and squeeze out the churros, cutting them into 8-inch (20-cm) strips with a sharp knife as the dough is pushed out. Working in batches, carefully add churros immediately to the hot oil.(Alternatively, spoon cooled dough into a pastry bag fitted with a star tip and pipe directly into the hot oil, cutting churros to the required length with a sharp knife.) When the strips of fried dough are golden brown all over, remove with a slotted spoon, drain well, dredge with powdered (icing) sugar and serve hot.