To the Spanish and Mexicans it’s Churros – to the Portuguese it’s Farturas.
Many of us have heard of, seen or tasted these in some form or another. Churros were originally a twisted u-shape but through the years they have become slightly straighter – it’s easier to make them this way. Churros were named after a type of goat called churro because the shape (of the snack) resembles that of their horns.
Apparently churros were first made by the shepherds in the mountains of Spain and later spread to other Hispanic countries. The Portuguese also make a thicker variation of churros, called Farturas which means “abundance”. I can see why… there is no way you are just going to have ONE.
They look complicated to make because of their shape and ridges, but they’re actually real simple treats to whip up quickly. If you have eggs, butter, water and oil…you’re set. Ok, you might want to go out and get a thick star nozzle for your piping bag. That takes care of the complicated ridges.
A Caipirinha will go down well with these if it’s warm in your part of the world.
Enjoy these fried choux based delicacies piping hot (as they come out of the fryer),sprinkled with cinnamon sugar or dip them in a number of gooey chocolaty combinations. Either way these are sure to find a cozy spot in your heart and tummy.
I have included my illustrated version for those who see in pictures…like me!
6 tablespoons unsalted butter
2 1/4 cups water
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 stick cinnamon
2 ¼ cups flour
1 large egg
2 cups sugar and 2 tablespoons ground cinnamon for sprinkling
Oil for frying
- Bring the butter, salt, vanilla, cinnamon, lemon peel and 2 ¼ cups water to a boil in a saucepan over medium-high heat.
- Turn the heat down and discard the cinnamon stick and lemon peel.
- Still on the stove, add flour all at once, stirring constantly with a wooden spoon, until a smooth ball of dough forms, about 5 minutes. Careful not to burn the flour.
- Transfer dough to a bowl, add the egg and stir vigorously until dough is smooth.
- Allow to cool slightly and place this dough into a piping bag fitted with 3/8″ star tip. Set aside.
- Meanwhile, combine sugar and ground cinnamon in a large plate for rolling or sprinkling onto the churros.
- Pour oil into a saucepan deep enough to deep-fry and heat on medium high.
- Hold piping bag above oil, and pipe about four 10 cm lengths of dough into the saucepan.
- Fry them until golden brown turning it occasionally.
- Transfer to paper towels to drain and immediately sprinkle or roll them in the cinnamon-sugar mixture until evenly coated.
For crisp churros, make sure that the oil stays really hot and fry only a few at a time. Overcrowding the pot, lowers the temperature of the oil and will make soggy churros.