I remember the first time I had Churros was at a themepark in Korea and it was winter. So the hot crispy fritter coated with sugar was such a warm delight. but having replicate it in our hot weather in Singapore, the taste and feel seems entirely different. Hahaha! And I remember the one I had was at least 30cm in length and I was munching it away like how you would do with a sugarcane stick. It was difficult to duplicate such lengths in the household as I used a small pot for deep frying. So here comes my shorter version of churros !
While I called this the English version of our local fried dough fritters, the similarities between the both is still quite prominent. They taste good only when they are still very hot and crispy and while the local version goes along well with soya beancurd, the English ones has to be paired with coating sugar or chocolate to fare well. Either one they would have to be paid with something that complements in order to bring out the fritters’ flavour.
And if you notice the recipe, they are essentially the same as that of a choux pastry and the only difference being the way they are prepared, one is baked while the other is deep fried. Therefore, people tend to dip churros in chocolate sauce as well, just like how you would do with an eclair.
But somehow I prefer my churros dipped in abundance of coating sugar instead. Just like how I like to eat my roti prata with ! I don’t usually take anything cinnamon-y but cinnamon sugar in this instant should works great too ! Too bad no one in the family takes anything cinnamon, if not I would probably have to dupe the whole lot of churros myself then. There were like 40 over pieces of these little worms ! And you know why I called them little worms? They creeps and swims like little worms when they are floating around in the pot of hot cooking oil !! Look at these …
Oh yes, something I noticed… the sugar doesn’t stick well on the churros after I have drained the churros on a paper towl immediately after frying. I gotta literally roll and dip the churros in the sugar just like how you would dip your french fries in chilli sauce after every bite. Maybe I should not have drained them on a paper towel as they remove the hot oil coating which can probably helps to stick the sugar on.
And churros x2 is just how I like to address churros. Just one word and 2 syllabus seems too plain yeah ! Hahaha.. Nothing special to it leh…
On a side note, today marks the 7th day of the Lunear New Year ! So it’s everyone birthday so as to say ! Happy Birthday to all !!
And time just whizzed past without any notice… Suddenly it was reunion and CNY and suddenly February is just gonna be over soon. March marks the beginning of a long and dry period of no festive, no holidays mood. How to survive ??!!
- 115g unsalted butter
- 2 tbsp sugar
- 1/4 tsp salt
- 140g all purpose flour
- 240ml water
- 3 large eggs
- Vegetable oil for frying
- Sugar for dusting
- In a saucepan, combine water, butter, sugar and salt. Bring to a boil over medium heat.
- Reduce heat to low and sift in flour, stirring for approximately 1 minute.
- Transfer flour mixture to a bowl of electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating well after each addition.
- Spoon mixture into a pastry bag fitted with a large open star tip.
- Heat 4 inches of oil. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-5 inches lengths with a kitchen scissors.
- Fry, flipping once, until deep golden brown all over, approximately 4 minutes.
- Transfer churros to a paper towel to drawn. (optional).
- Roll churros in sugar. Serve while hot.