Churros Recipe

While Mexican  Mexican fritters, or churros, are a staple at fairs. There's always a long line at this stand in my border hometown. To sample these churros, people must stand in line for hours. I've found a few recipes, but this one is the greatest by far.  


– 1 cup water – 2 ½ tablespoons white sugar – ½ teaspoon salt – 2 tablespoons vegetable oil – 1 cup all-purpose flour – 2 quarts oil for frying – ½ cup white sugar, or to taste – 1 teaspoon ground cinnamon


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In a small saucepan, combine water, 2 ½ tablespoons sugar, salt, and 2 tablespoons vegetable oil; boil over medium heat. After bringing to a boil, turn off the heat. Add flour and stir until a ball forms in the mixture.  

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In a deep fryer or deep pot, heat the oil to 375 degrees Fahrenheit (190 degrees Celsius).  

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Spoon dough into a pastry bag that is robust and has a medium star tip on it. Gently insert several 5- to 6-inch dough strips into the heated oil; proceed in small batches to avoid packing the fryer.  

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Cook until brown; then, move the churros to paper towels to drain using a slotted spoon or spider.  

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Add cinnamon to 1/2 cup sugar. Dredge the drained churros in a combination of sugar and cinnamon.  


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