Authentic Spanish Churros are Vegan!
2 cups flour
2 cups water
1/2 teaspoon sea salt
olive oil for frying (traditional and essential!)
wooden spoon for mixing
"Manga churrera", pastry bag or funnel
Place flour and salt in a large, deep mixing bowl.
Boil water and pour ALL AT ONCE onto the flour (this is vital). Stir like mad with that wooden spoon until well blended and the mixture comes away from the bowl. Takes about 5 minutes.
Fill your deep fryer or a deep skillet about half-full of olive oil and heat until aromatic, NOT smoking! Place the batter in a "manga churrera" (churro maker) or, if you're good, a *cloth* pastry tube or funnel.
The "manga" is better because you can press it through gradually and have more control. A narrow mouthpiece is best because they come out crunchier and less bready than the fat ones.
Drop the batter vertically in a continuous stream, working around in a spiral from the centre out, right over the hot oil. You can also make individual circlets. Fry until golden, turning once.
Drain on paper. Be careful! The oil can spatter!
The difference between Latin American and Spanish Churros is that authentic Spanish Churros are NOT dipped in sugar. They are eaten as is with coffee or thickened hot chocolate.
Traditionally, the chocolate is made by shaving bitter chocolate bars on a grater or with a knife, adding sugar and milk and flour and heating, stirring, till the desired thickness is reached. Be careful, it can stick and burn.
You may have to practice once or twice but it's well worth acquiring the skill.
SO HOW'D IT GO?
I CAN'T WAIT!
YUm! Gooood. :)
I made half a recipe. Which was perfect for one person.
Cooked in canola oil because I filled the pan before reading.
The only thing is I would reccomend a much thinner tip on the pastry bag than you think you'd need. Mine didn't cook in the middle, but I just cut them open and fried them a second time.
I did cinnamon and sugar on top for Mexican-y numminess. :)
Small note: here in Spain we use "durum wheat" (red or hard wheat) flour. The batter should be firm enough to put through the nozzle but not stiff, if that makes sense. You may have to add more flour or less, depending on what you use. Let me know how it comes out!
oh WOW. I lived in Spain for 6 months and i SO miss the curros. These sound delish. Definately going to try them some day.