Method

Pour 1-1/2 cups water into a pan, add a pinch of salt, and bring to a boil.  Pour in the flour all at once and cook, stirring constantly, until the mixture comes away from the sides of the pan.  Remove the pan from he heat and let cool.  Heat the oil in a deep-fryer or deep skillet to 350-375°F or until a cube of day-old bread browns in 30 seconds.  Put the cooled mixture into a churrera and make the churros, cutting them to the required length with a sharp knife as the dough is pushed out, and adding them immediately to the hot oil.  Alternatively, spoon the cooled mixture into a pastry bag fitted with a star tip and pipe directly into the hot oil, cutting the churros to the required length with a sharp knife and working in batches if necessary.  When the strips of fried dough are golden brown all over, carefully remove them with a slotted spoon, drain well, dredge with confectioner's sugar, and serve immediately while hot.

Makes about 25.

Reprinted with permission from ©Phaidon Press Limited, 1080 Recipes by Simone and Inés Ortega  click for book review

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