Churro (On The Cajun Rocket Pot)
A killer recipe for authentic Mexican Churro's cooked up in the Rocket Pot. To kick this up a notch I used Beef Tallow and topped the churro's with chocolate and Frog Bone's Apple Strawbanero Ghost Pepper Preserves!
Ingredients
| Water | 1 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Unsalted butter | 4 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Egg | 4 | |
| Oil | 4 Cup (64 tbs) ((For deep frying)) |
Directions
MAKING
1. In a pot, combine water, brown sugar, unsalted butter, vanilla extract and salt. Stir and allow to cook until the mixture starts bubbling.
2. Add in all purpose flour stirring constantly to get a dough like mixture. Remove from the heat and transfer to a bowl.
3. Gradually add the eggs, one at a time incorporating well after each addition.
4. Put the prepared mixture in a piping bag, fitted with a star nozzle.
5. In the cajun rocket pot, heat oil for frying at 350 degrees F. Pipe out the prepared batter into the hot oil as shown in the video. Fry until golden brown in colour. Transfer churros on to paper towels.
6. On a flat surface, spread some cinnamon sugar and roll warm churros in it to coat lightly.
SERVING
7. Serve drizzled with some chocolate sauce.
Recipe Summary
Nutrition Facts
Serving size
Calories 263Calories from Fat 178
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 96 mg4%
Total Carbohydrates 16 g5.3%
Dietary Fiber %
Sugars 4 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
