Churros, Mucho Sabroso!

Here's the last (and late) addition to our Cindo de Mayo celebration! Since I was just a little girl, I have always had to buy a churro every single time we went to the fair, or any type of amusement park. To this day. I don't know why I love them so much, but whats not to love? Fried, hot, crispy on the out-side, chewy on the inside, smothered in sugar?! Heck yeah! And to top it off, these are so ridiculously easy to make! This recipe is definitly a keeper!

Mexican Churros

What's Cookin', Chicago?
originally adapted from Allrecipes.

Ingredients:

• Vegetable or Canola oil for frying
• 1 c. water
• 1 stick butter or margarine
• 1/4 tsp. salt
• 1 c. flour
• 3 eggs
• pastry bag, or gallon sized ziploc bag
• 1/4 c. sugar
• 1/4 tsp. ground cinnamon (optional)

Directions:

1. In a heavy deep skillet heat oil to 360 degrees F. Oil should be about 1 1/2 inches deep.
2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt, and stir into the boiling mixture. Remove from heat and stir vigorously until the mixture forms a ball, about 1 minute.
3. Beat the eggs in one at a time. Stick with it, even if it looks like it won't come together! Spoon the mixture into pastry bag with a large star tip (or gallon ziploc).
4. Carefully squeeze about 4 inch strips onto the hot oil. Fry 5 to 6 strips at once, until golden brown. (about 2 minutes on each side). Remove from oil and drain on paper towels. Stir together the sugar and cinnamon, roll churros in the mixture while they are still hot.