I must say that frying is not one of my preferred cooking methods. The amount of grease and calories that come along with fried foods, is usually enough to keep me away. However, there is just something about fried dough that cannot be replicated. Its warm melt-in-your-mouth texture is one of a kind. Throw in a little cinnamon, and you’ve created a simple thing of beauty. There are many fried desserts out there, but there is one that is so iconic, you can find it almost anywhere: the Churro. The Churro is known for its crunchy exterior and soft interior. It can be served plain but is usually rolled in cinnamon sugar.
Although Churros are widely known as a Mexican treat, they actually originated from Spain. In Spain, they are commonly served for breakfast. With their arrival to North America, they evolved into a much more complex dessert. They are frequently filled with chocolate, dulce de leche, and other various fruit fillings. They can even be seen topped with ice cream, and whipped cream. In Spain, the Churro holds much higher meaning. It is a tradition that is taught to children of every generation. The professional Churro makers are well respected. It is an art form that takes time to master.
There are various versions of the Churro. Some include melted butter, cream, and eggs. I am partial to the classic Spanish version, which is the recipe I chose to use.
Meanwhile, heat 2 quarts. of oil to 375 degrees.
In a bowl, Combine 3 tbsp. granulated sugar, and
2 tsp. ground cinnamon, and set aside.
Fill dough into a piping bag, and pipe into hot oil. Fry until golden brown.
Place fried churros on a plate lined with paper towels.
( to soak up any excess oil)
Dredge each fried churro in the cinnamon sugar mixture.
Serve with caramel, chocolate, or by themselves.