Saturday, December 3, 2011



2 tbsp extra vigin olive oil
300g (2 cups) plain flour
Canola oil, for deep-frying
110g (1/2 cup) raw sugar
1 tsp ground cinnamon
Hot chocolate, optional, to serve


Combine oil, 1/2 tsp salt and 2 cups water in a saucepan, bring to the boil, then add flour and stir vigorously until mixture is smooth and comes away from side of pan. Remove from heat and cool slightly.
Place half the mixture in a piping bag fitted with 2cm star tube and pipe onto a large piece of baking paper.
Heat oil in a deep-fryer or a large saucepan , then, using a spatula to transfer fritters into oil, fry fritters, in batches, until golden brown. Drain on absorbent paper and keep warm in a low-temperature oven while cooking remaining fritters.
Combine sugar and cinnamon in a small bowl and sprinkle over fritters.
Serve churros immediately, with mugs or bowl of hot chocolate, if using.

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