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Fluted Fritters

Mexican.Chef's picture
Ingredients
  Anise seed 2 Teaspoon
  Powdered sugar 1⁄2 Cup (8 tbs), sifted
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Granulated sugar 1 Teaspoon
  Butter/Margarine 1⁄2 Pound (1/2 Cup)
  All purpose flour 1 Cup (16 tbs), unsifted
  Eggs 4
  Lemon extract 1⁄4 Teaspoon
Directions

If you use anise seed, slightly crush it and combine with powdered sugar at least 24 hours before you plan to make churros.
Cover tightly and let stand; before using, sift sugar several times and discard seeds.
In a pan combine water, salt, granulated sugar, and butter; heat until butter melts.
Bring to a full rolling boil over high heat, add flour all at once, remove pan from heat, and beat mixture with a spoon until it becomes a smooth, very thick paste that clings together and comes away from sides of pan.
Add eggs, one at a time, beating well after each addition until paste is smooth and shiny.
Stir in lemon extract and let cool for 15 minutes.
If you wish, paste can be covered and refrigerated at this point to fry later; let it warm to room temperature before using.
Fill a large pastry bag (fitted with a large star, or plain tip if you don't care about fluted look) with half the paste at a time; or fill a large cooky press with all of the paste.
Heat 1 to 1 1/ 2 inches salad oil in a wide frying pan to 400° on a deep-fat frying thermometer.
Start squeezing paste into oil until you have a ribbon of paste about 7 to 9 inches long; cut it off with a small knife. (You can fry 2 or 3 of these ribbons at a time.) Fry for 5 to 7 minutes, turning as needed, until well browned on all sides.
With a slotted spoon, lift churros out of oil and drain on paper towels.
While churros are still warm, sprinkle with anise-flavored or plain sugar.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Fried

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