About this Recipe
Recipe by: Vegan Mexican Food
Photos by: e martin
- ¼ cup vegetable oil
- 2 cups water
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- Vegetable oil, for deep frying
For cinnamon sugar mixture:
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Combine oil, water, sugar and salt in a large heavy-bottomed pot on the stove.
Bring to a boil, stirring occasionally.
Remove from heat.
Add flour and stir vigorously with a metal spoon until mixture forms a thick, smooth textured ball.
Then let the mixture cool in the pan until warm, not cool.
Transfer dough to a piping bag with a medium size star tip. Pipe logs three to four inches long onto a sheet pan.
Let sheet pan chill in a refrigerator while you prepare the oil.
In a large heavy-bottomed pot, heat the vegetable oil over high heat to 350 degrees (approximately 10 minutes). Alternately, you can use an electric deep fryer, heating the oil to 350 degrees.
Deep fry churros until golden (maintaining the temperature) and remove with a slotted spoon to drain on paper towels.
Prepare cinnamon sugar mixture in a bowl.
While warm, toss churros gently in cinnamon sugar mixture to coat.
Serve and enjoy!