Recipe – Churros


50g / 2oz butter or margarine
300ml / ½ pint water
150g /5oz plain flour, sieved
3 large eggs
Oil for deep frying
Mixed caster and icing sugar for dredging. Also nice with the addition of cinnamon to the sugar.


  1. Warm butter/margarine and water in saucepan, bring to the boil. Take off the heat and tip in all of the flour and beat until smooth. Add eggs one at a time beating well to incorporate them into the batter.
  2. Put mixture into a forcing bag fitted with a 0.5-1cm/ ¼”– ½” diameter nozzle.
  3. Heat deep oil in a deep pan to 180˚ to 190˚C /350˚ to 375˚F.
  4. Carefully pipe churros paste into the hot oil cutting to required shape (straight short lengths are the easiest) with a knife. Only fry about three at a time as the paste swells in the oil. Fry until golden brown all over. Drain thoroughly on kitchen paper and serve warm dredged liberally with the mixed sugars.
  5. Great with morning coffee or afternoon tea or even as a dessert.

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