Friday, May 6, 2016


My daughter needed to make a Spanish dessert for her Spanish class in celebration of Cinco de Mayo.

She chose to make churros using a recipe she found on-line.  Of course we tweaked it a little.  The biggest change we made was that we dropped them by spoon fulls into the oil instead of using a cookie press.  Because our cookie press had a malfunction (smile)  we ended up with... 

perfectly bite sized churros.

So why am I sharing this you may be asking?
Well, let me ask you a you like eating elephant ears from fairs and carnivals?
If you said yes, then you have got to try these!

They taste amazing AND yes, they were easy to make.
My daughter and I teamed up frying them...she dropped the batter into the oil and I flipped dropping them in by the spoon full they cooked quite quickly.

Just look at that deliciousness! 
They are finished off with cinnamon sugar.

(makes about 30)

4 tablespoons butter
1/2 cup water
1/8 teaspoon salt
1 1/4 cups all purpose flour
3 eggs
1/4 teaspoon vanilla
oil, for frying 
1/2 teaspoon cinnamon
1/2 cup sugar

In a medium saucepan, combine the butter and water.  Bring to a boil, stir in salt.  Remove from heat.
Add flour, stir together.
Return to heat and stir for 2 minutes.  
Remove from heat, and cool slightly.
Using a hand mixer, beat in the eggs, one at a time.  
Add the vanilla.
Continue to beat until smooth.
Drop by the teaspoon full into heated oil.  (Don't overcrowd.)
Fry until lightly browned, turn over and brown.
Stir together the cinnamon and sugar and roll the churros in the mixture.

1 comment:

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