So I was making churro’s a few weeks ago. Pretty normal recipe, not hard to make, something I’ve made before… but I wasn’t really paying attention, distracted by another recipe, and the batter wasn’t quite right but I pushed forward anyway…. When I squeezed the batter out of the bag it was thin and had broken edges and it didn’t get all puffed up in the oil like normal. BUT they were FANTASTIC!
Thin, crunchy, sweet with a great flavor. And I thought… ohhh I like this! seriously churro fries – perfect for snacking on. Oh and a little messy, but so many good foods ARE – messy means you can lick your fingers so that’s always a good thing! Anyway I have to wonder how many recipes were developed from a mistake?
Churro FriesPrint Pin Rate
- 1/2 C whole milk
- 1/2 C water
- 1/2 C unsalted butter
- 2 Tbsp granulated sugar
- 1 C all-purpose flour
- 2 eggs
- pinch of salt
- 1 C granulated sugar
- 1 Tbsp cinnamon
- heat oil to 375 degrees
- In medium saucepan, combine milk, water, butter, and sugar.
- Cook over medium heat until the mixture simmers.
- Add flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.
- Stir in both eggs, one at a time.
- Use a large open star tip in a pastry bag and pipe 4 inch lines direclty into the oil, turning over constantly, pull out when they are golden
- mix cinnamon and sugar and roll the churro fries in
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