New recipes

Churro Fries

Churro Fries

Sweet, cinnamon sugarcoated magic in French fry form.MORE+LESS-

3

tablespoons unsalted butter, cubed

1 1/4

tablespoon plus cup granulated sugar, divided

1/2

cup Gold Medal™ unbleached all-purpose flour

1/4

teaspoon pure vanilla extract

Vegetable or canola oil (for frying)

1

tablespoon ground cinnamon

Hide Images

  • 1

    In a medium saucepan over medium heat, mix together water, butter, 1 tablespoon sugar and salt and bring to a boil.

  • 2

    Add flour and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the bowl. Remove from heat and allow to cool 10 minutes.

  • 3

    Add egg and vanilla, stirring well with a wooden spoon. Scoop mixture into a pastry bag fitted with a small (fries) or large (regular churros) star tip.

  • 4

    Preheat oven to 300°F and line a baking sheet with parchment paper or a silicone mat. Set aside. Line a large plate with paper towels and set aside.

  • 5

    Heat 3 inches of oil in a large saucepan to about 375°F.

  • 6

    Pipe 4-inch logs directly into the oil and fry for about 2 minutes on each side until a deep golden brown. With a slotted spoon, scoop out churros and drain on paper towel-lined plate, then transfer to baking sheet and place in oven to keep warm. Repeat with remaining mixture.

  • 7

    In a small bowl, combine remaining sugar and cinnamon. Roll churros in cinnamon-sugar mixture and serve warm.

No nutrition information available for this recipe

More About This Recipe

  • Welcome to a lesson in “How to Turn a Mistake into a Masterpiece 101.”Take a seat, let’s get started.My example for today is Churro Fries. Crispy on the outside, chewy on the inside and bursting with sweetness, they are impeccably delicious. And yet, mine were initially a blunder.Before my recipe turned into the magical creation that it is today, it was intended to be something different. If you’re not catching my drift here, these churro “fries” were not meant to be fries at all. Sure, they were meant to be made into warm, deep-fried pillows of deliciousness, but as churros — actual churros — not as crispy, cinnamon-sugary strings.But here’s the rub – these are still insanely amazing. I’d even daresay they’re better than regular churros, but perhaps only because they’re unique and eating an entire churro gives me a stomachache (perhaps that’s also because I tend to devour them before riding a bazillion carnie rides at the county fair, but that’s beside the point).They’re like the bite-size, cuter and more fun cousin of churros that churros get jealous of when they steal all the attention. They’re crispy and deep-fried and sweet and yummy and I don’t care who knows it!Anyway, my point here is that sometimes you’ve got to roll with the punches. Even when the star tip on your pastry bag is the size of an eraser instead of a penny and you want churros, you can make it happen. Sure, they might not be what you’d expect, but hey, aren’t most things? In the end, what was considered a mistake might, in fact, be a stroke of accidental genius. Or perhaps just a tasty mistake. Either way, my tummy is happy.And whether you make these the right way or the “wrong” way, yours will be, too.

Churro fries

Look at my wit! Look at my skill! Look at how I took two different types of food and made them into one!

OK. Enough on that. I cannot tell a lie: I made a blunder. A culinary blunder. And yet one that turned out to be just as delicious, albeit not what I had intended.

If you’re not catching my drift here, these here churro “fries” were not meant to be fries at all. Sure, they were meant to be made into warm, deep-fried pillows of deliciousness, but as churros — actual churros — not as crispy, cinnamon-sugary strings.

These are still insanely amazing. I’d even daresay they’re better than regular churros, but perhaps only because they’re unique and eating an entire churro gives me a stomachache (perhaps that’s also because I tend to devour them before riding a bazillion carny rides at the county fair, but that’s beside the point). They’re like the bite-size, cuter and more fun cousin of churros that churros get jealous of when they steal all the attention. They’re crispy and deep-fried and sweet and yummy and I don’t care who knows it!

Sorry. Watching too much “Elf” (or is it ever too much?).

Anyway, my point here is that sometimes you’ve got to roll with the punches. Even when the star tip on your pastry bag is the size of an eraser instead of a penny and you want churros, you can make it happen. Sure, they might not be what you’d expect, but hey, aren’t most things? And in the end, what was considered a mistake might, in fact, be a stroke of accidental genius. Or, perhaps, just a tasty mistake. Either way, my tummy is happy. And whether you make these the right way or the “wrong” way, yours will be, too.

Churro Fries
Adapted from Hy-Vee Seasons Magazine

Yields: About 40 pieces

Ingredients:
1/2 cup water
3 tablespoons butter, cubed
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon salt
1/2 cup unbleached, all-purpose flour
1 large egg
1/4 teaspoon vanilla extract
vegetable or canola oil (for frying)
1 tablespoon ground cinnamon

Directions:
In a medium saucepan over medium heat, mix together water, butter, 1 tablespoon sugar and salt and bring to a boil.
Add flour and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the bowl. Remove from heat and allow to cool 10 minutes.
Add egg and vanilla, stirring well with a wooden spoon. Scoop mixture into a pastry bag fitted with a small (fries) or large (regular churros) star tip.
Preheat oven to 300 degrees and line a baking sheet with parchment paper or a silicone mat. Set aside. Line a large plate with paper towels and set aside.
Heat 3 inches of oil in a large saucepan to about 375 degrees F.
Pipe 4-inch logs directly into the oil and fry for about 2 minutes on each side until a deep golden brown. With a slotted spoon, scoop out churros and drain on paper towel-lined plate, then transfer to baking sheet and place in oven to keep warm. Repeat with remaining mixture.
In a small bowl, combine remaining sugar and cinnamon. Roll churros in cinnamon-sugar mixture and serve warm.


Churro Fries - Recipes

I know practically every time I share a dessert recipe with you, I sit here and I proclaim I’m not “a dessert person.” But I’ve come to the realization that’s not entirely true. I thought I wasn’t a dessert person. I think because I typically prefer something savory to something sweet, I interpreted it that way. But like most things in life, it’s not that black and white.

I can be a dessert person, and I can be a savory person. The two can coexist. What…..a revelation.

I think more than anything my taste buds have just changed over the years. As a kid I was never one to go on a sugar high from eating a few too many snickers bars after Halloween, and was never caught stealing cookies from the cookie jar (although the dough is another story). While other kids were running around like crazy sugar-ridden monsters, I was busy slurping up each noodle from Martha Stewart’s fettuccine alfredo recipe and snacking on warm whole-wheat bread with melted butter. Probably not the best choice nutritionally, but eh.

My love for desserts has multiplied since then, thanks to my more mature taste buds and to my husband who has a habitual sweet tooth — the guy asks what we’re having for dessert every,single.night. And for a while, I obliged, but as you can imagine, my waistline was not feeling the dessert every night thing. These days I try to keep my dessert consumption to a minimum, but when I do make/eat it, it’s got to be worth it, and it’s got be something unforgettable.

Churros are something that have been on my brain to make ever since Kevin and I took our first trip together to Puerto Vallarta (Our favorite place on earth.). More nights than not, we’d cap off the evening with a freshly made churro from a family-run stand near our hotel. The line was always ridiculously long, but we were more than happy to wait, because what waited for us at the end, was the most delicious churro I’ve ever had in my life (and Kevin’s first). Each churro was made right before our eyes, the batter would be gently pipped into the hot oil to be fried to perfection, rolled in cinnamon sugar and then stuffed with you choice of filling — mine always being dulce de leche.

The last time we went back to Puerto Vallarta, we tried to find the same stand, but unfortunately it was nowhere to be found. We spent the rest of the trip trying to find another one, but to no avail, who would’ve thought it would be impossible to find a churro in Mexico.

Because I knew that I probably wouldn’t find/create a recipe that rivaled the churros we fell in love with in PV, I thought it would be fun to do a totally different spin on them. At first I toyed around with idea of making churro pretzel bites, but then found a cake decorating kit that had the tiniest star tip included. An immediate light bulb went off — brown butter churro fries!

And because I’m on a brown butter (my only acknowledgment of the fall that’s bound to come eventually) binge, I found it only appropriate to include it in yet another recipe. (Sorry there are more to come.)

The recipe is pretty simple. Similar to making a profiterole (cream or cheese puff), the base of churro starts of with a pâte à choux dough, which is basically just a mixture of butter, water, sugar, flour and eggs. The only change I made in this recipe, was to brown the butter first. I added the water and sugar, simmered until it dissolved and then added the flour in all at once. The mixture is stirred vigorously until it comes together and then the eggs are added one at a time until each egg is completely combined.

The dough is transferred to a ziplock baggie fitted with a small star tip and then pipped into hot oil, fried and then rolled in cinnamon sugar and drizzled with a super easy brown butter caramel sauce. And by super easy, I mean, the butter is browned, the rest of the ingredients are thrown in, and the sauce is complete in under three minutes.

I like to call these the cheese fry of desserts — seriously decadent, addictive and totally worth the indulgence.


What Oil Must You Choose While Making Churros?

Your choice of oil will also matter when it comes to making a strong churros recipe. Vegetable oil tends to be the cheapest, but peanut oil has good flavor and is reusable multiple times. You want to heat up your oil to 375 degrees Fahrenheit and then squeeze out the churro mixture to the length that satisfies you.

After you do that, make sure you cut the churro and fry till it’s golden brown. Once the churros are done, dust them with sugar and cinnamon for additional flavor.


Recipe Summary

  • 1 cup water
  • 2 ½ tablespoons white sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
  • ½ cup white sugar, or to taste
  • 1 teaspoon ground cinnamon

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden drain on paper towels.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.


Watch the video: CHURROS RECIPE ORIGINAL tastier than the fair, etc. (November 2021).