“Spanish Fritters aka Churros”

1/2 cup water
1/2 cup mlk
1 tablespoon vegetable oil
1/4 tsp. salt
1 cup all-purpose flour
1 egg
1/4 tsp. grated lemon peel
Additional oil for frying
1/2 cup sugar
1/4 tsp. ground cinnamon
DIRECTIONS:
In a large saucepan, combine the water, milk, oil and salt. Bring to a boil over medum-high heat. Add flour all at once. Reduce heat to low; beat vigorously with a wooden spoon until mixture forms a stiff ball. Transfer to a large mixing bowl; let stand for 5 minutes.
Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon peel; beat for 1-2 minutes. Set aside to cool. In a deep skillet, heat 1 in. of oil to 375 degrees. Insert a large star tip in a pastry bag and fill with dough. Holding the bag perpendicular to a baking sheet, pipe dough into 4-in. strips. Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over fritters. Serve warm.
Yield: about 1 dozen.

***When I piped the dough onto the baking sheets – I did “2” 4-in. strips for one fritter.***

Source: PriscillaBakes

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