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!
![churro fries](https://ashleemarie.com/wp-content/uploads/2016/09/churro-fries.jpg)
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?
Ingredients
- 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
Instructions
- 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
Taran Cross
Hey! I love this recipe and was planning on making it for a large party. I need to increase the proportions and am wondering how many fries this recipe makes. Any info would be appreciated! :).