Sugared Fritters (Churros) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 18 each | |||||||||||
| INGREDIENTS: | ||
| 300ml/1/2 pint water | 1/2 teaspoon salt | 1 tablespoon olive oil |
| 140gm/5 oz plain flour | 1-2 large eggs | oil, for deep frying |
| 225gm/8 oz caster sugar | ||
| 1 | Combine the water, salt and olive oil in a heavy saucepan and bring to the boil. Sift the flour into a bowl and, as soon as the water is boiling, pour in the flour all at once and stir over the heat with a wooden spoon until the dough forms a ball. Remove from the heat and allow to cool a little. Beat in the egg. If the dough is too stiff, beat another egg in a small bowl and gradually add to the dough until it is soft enough to pipe, yet can hold its shape. |
| 2 | Heat the oil for deep frying in a saucepan until almost smoking. Spoon the dough into a piping bag fitted with a large fluted nozzle. Pie 8-10 cm/3-4 in lengths of dough into the hot oil, letting them curve slightly at each end if possible. Deep fry 4 or 5 at a time for 5-6 minutes, until golden brown and cooked through, turning to brown them evenly. Remove the fritters with a slotted spoon and drain them on crumpled kitchen paper. Dip them into sugar to coat, pile onto a dish and serve hot. |