churros

Ingredients

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 1 large egg
• Vegetable oil, for frying
• 1/2 cup granulated sugar, for coating
• 1/4 cup unsweetened cocoa powder, for coating (optional)

Instructions

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. Remove from heat and quickly add all the flour at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
3. Add the egg and stir until fully incorporated.
4. Bring a large pot of vegetable oil to 375°F (190°C).
5. Carefully drop spoonfuls of the dough into the hot oil, about 6 at a time.
6. Fry for 2-3 minutes, turning occasionally, until golden brown.
7. Remove churros with a slotted spoon and drain on paper towels.
8. In a shallow dish, combine granulated sugar and cocoa powder (if using).
9. Roll the warm churros in the sugar mixture to coat evenly.

Notes

• For best results, work quickly to keep the dough warm.
• Don’t overcrowd the pot when frying; fry in batches.
• If the churros are browning too quickly, lower the heat slightly.
• Serve immediately for the best flavor and texture.
• Store leftover churros in an airtight container at room temperature for up to 2 days.