Ptobably brought to Europe from China by the Portuguese, these sweet pastry delights soon crossed the border into Spain.
Spanish shepherds would take the ready made paste into the mountains and fry over an open fire, and it is believed that the churro is named after the shape of the horns of the Churro breed of sheep reared in the Spanish grasslands.
Try your hand at making these strips of deep fried pastry sprinkled with sugar, and particularly popular at fairs and fêtes.
♣ Vegetable or Olive Oil
♣ 1 cup water
♣ 1/2 cup margarine or butter
♣ 1/4 teaspoon salt
♣ 1 cup all-purpose flour
♣ 3 eggs
♣ 1/4 cup sugar
♣ 1/4 teaspoon ground cinnamon (optional)
- Heat water, margarine and salt in a pan.
- Bring to the boil and remove from heat.
- Stir in flour until mixture forms a ball.
- Beat eggs together until smooth and stir into mixture
- Heat oil for frying in a deep-fat fryer or deep pan.
- Spoon mixture into cake decorators’ tube with large star tip and squeeze 4-inch strips of dough into hot oil, or form the dough into long, thin strips and drop them into the oil.
- Fry until golden and drain on kitchen roll.
- Combine 1/2 cup sugar and optional cinnamon in a tray and roll the drained churros in the sugar mixture to coat.
- Voilà! C’est délicieux!
…..and why not dip it into …..
♣ 50g of a black chocolate bar
♣ 3 teaspoons maïzena (cornflour)
♣ ¼ litre milk
♣ Sugar to taste
- Thin out the maïzena in some milk.
- In a saucepan, melt the chocolate, which should be cut into small pieces, or grated.
- Add the milk gradually, followed by the maïzena and the sugar.
- Cook over a low heat while stirring constantly until the mixture thickens.