I need an EASY churros recipe...?

Question

For spanish class i promised churros but I can't find an easy recipe that has good reviews! Now I only have FOUR DAYS! Please give me an easy [[[AND FAST]]] recipe that you have tried or that has good review or something. Thanks a million bajillions! =]]

Answer 1

CHURROS  

1 c. water

1 tbsp. sugar

1 tsp. salt

1 c. all-purpose flour

2 eggs

Peel of 1/2 lemon

Fat for deep-fat frying

Granulated sugar or powdered sugar

In saucepan, bring water, sugar, and salt to boiling. Remove from heat. Stir in flour, all at once, and beat until smooth. Beat in eggs, one at a time, until mixture is smooth. Spoon batter into pastry bag fitted with large star point. Pipe 3 inch strips onto waxed paper or floured surface. Add lemon peel to deep fat and heat to 375 degrees. Fry churros, a few at a time, for 3 to 4 minutes or until golden brown, turning as necessary. Drain on paper toweling. Roll in granulated sugar or powdered sugar. Makes 24.

OR

CHURROS:

1/2 c. water

1/2 c. milk

Pinch of salt

1 c. flour

1 egg white

Olive oil sufficient for deep frying

Confectioners' sugar

Heat the water, milk and salt in a saucepan. Bring to boiling point and begin to add the flour slowly, beating briskly and thoroughly. Remove from heat. Add egg white and beat until the dough is light. Let dough cool.

Heat oil in a pan for deep frying. Place dough in a pastry tube. Make churros either in the form of sticks or make a medium sized circle with the dough. Brown. Dip in sugar.

Churros are normally served with coffee and milk, or hot chocolate for breakfast or as an afternoon merienda.

OR

CHURROS  

2 c. water

1 tbsp. salad oil

1/4 tsp. salt

2 c. flour

Oil for frying

Granulated sugar for dipping

Place the water, oil and salt in a saucepan and bring to a boil. Add the flour at once, reduce the heat, and stir vigorously with a wooden spoon until a ball forms. Cool slightly. Using a churro maker, or otherwise a pastry bag or cake decorator fitted with a fluted tube (#105 is good), press the dough out into 4 inch strips shaped in loops.

The fluted shape is essential. Otherwise the pastries will turn out hard and doughy. Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot. Reduce the heat to medium and fry the churros, turning once, until they barely begin to color. Do not fry more than 3 or 4 at a time so that you can keep a watchful eye to prevent overcooking. Drain. Serve warm and dip in sugar.



JM

Answer 2

go to a store that has mexican food and they'll have the quick and easy way so u can do them but the origanal way is much easier just sayin

Answer 3

Churro's always remind me of the County Fair and Disneyland. Don't have churro's on hand, but still crave that mouth-watering taste? Use waffles instead!!! This is a sure-fire pleaser of late-night munchies, kid pleasers and just all around sweet tooth fix!

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Ingredients

# 4 waffle

# 4 tablespoons softened butter

# 8 tablespoons sugar

# 2 teaspoons cinnamon

Directions

      1

      If waffles are premade, put in toaster. If waffles are fresh, use immediately after making.

      2

      Spread waffle with softened butter.

      3

      Mix Cinnamon and Sugar together in small bowl. You can change the ratio to your own liking.

      4

      Sprinkle Cinnamon and Sugar mixture over waffle and shake off excess.

      5

      Roll waffle up and enjoy!

      6

      ***You can also add a little ginger, nutmeg, and/or cloves for a really spicy taste!***.

CHURROS

1 c. water

1 tbsp. sugar

1 tsp. salt

1 c. all-purpose flour

2 eggs

Peel of 1/2 lemon

Fat for deep-fat frying

Granulated sugar or powdered sugar

In saucepan, bring water, sugar, and salt to boiling. Remove from heat. Stir in flour, all at once, and beat until smooth. Beat in eggs, one at a time, until mixture is smooth. Spoon batter into pastry bag fitted with large star point. Pipe 3 inch strips onto waxed paper or floured surface. Add lemon peel to deep fat and heat to 375 degrees. Fry churros, a few at a time, for 3 to 4 minutes or until golden brown, turning as necessary. Drain on paper toweling. Roll in granulated sugar or powdered sugar. Makes 24.

Answer 4

Quick and Easy Churros

Ingredients

1 (16 ounce) can refrigerated biscuit (flaky)

1 cup sugar

1 tablespoon cinnamon

12 ounces vegetable oil

Directions

Heat oil in a large deep fryer until the temperature registers 350 degrees.

Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer.

Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better.

Shake off excess sugar.

Fry each dough snake until golden brown and crispy on the edges.

Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it.

Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed.

Drop each cooked churro into the bag and shake to coat.

Shake off excess sugar mixture and enjoy.