The rave for Churros here in Manila is quite loud! Churros now come in different flavors, sizes and shapes. Restaurants also boast about their distinct flavors and instagrammable chocolate dips. Because of the non-stop Churros reviews online and the mouth-watering pictures that I see when I’m at home and usually hungry, I began to think that Churros are so difficult to prepare. Surely, they won’t be that famous if they’re easy! And surely, people won’t endure those long lines if they aren’t really worthy! So when John told me that Churros are just fried dough with sugar and cinnamon basically, I was confused and a bit skeptic (Sorry!).
I was post-processing blog pictures when John started making Churros and I was still post-processing them when he called me to eat. They are surprisingly easy and quick to make – the kind that you can finish for just a couple of minutes and won’t eat away your time. They are also very filling! We ate a serving (or was it two?) of these yummy sticks unknowingly and dinner time came without us feeling the slightest bit of hunger.
As for the chocolate dip, since we didn’t plan on preparing Churros, we didn’t have any chocolate blocks or cocoa tablet that’s stored in our fridge. We made use of our chocolate spread instead! Oh, how yummy! 🙂
- 1 cup Water
- 2 1/2 tbsp. White Sugar
- 1/2 tsp Salt
- 2 tbsp. Vegetable Oil
- 1 cup All-Purpose Flour
- 2 quarts Cooking Oil
- 1/2 cup Sugar
- 1 tsp 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 deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. Serve warm and enjoy!