Churros (Mexican Crullers)

1 cup water
1 cup flour
¼ teaspoon salt
1 egg, lightly beaten
1 teaspoon sherry wine
1 cup cooking oil
Powdered sugar

Bring water to boiling point in a saucepan. Remove saucepan from fire and gradually add sifted flour with salt. Beat vigorously until fluffy and smooth. Add egg with wine and continue beating until batter is smooth and shiny. Heat oil in a deep pan until medium hot. Pour batter in a pastry tube and drop small amounts of batter, about 4 – 5 inches long, in the hot oil. Fry both sides until golden brown and remove Churros to absorbent paper to drain. Roll each one in powdered sugar while still hot. Serve with hot cocoa.
Yields 12

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4. Mexican Corn Pudding
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Tags: Recipes

This entry was posted on July 25th, 2010 and is filed under Dessert, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.