Spanish Churros Recipe

Churros is one of the first foods that comes to mind when it comes to Spanish cuisine. It is crispy on the outside and soft on the inside. It is best when it is has less oil and as crispy as possible.

Looking at the ingredients and method of making churros dough, it looks like the dough you know from profiteroles and eclairs. But since there is no egg addition part in the last stage, the consistency of the dough becomes very thick. Therefore, while plastic bags can be used instead of piping bags in many squeezing processes, plastic bags are not suitable for this recipe. You need a sturdy piping bag. It doesn't matter if it's shaped, even if it's flat, you can also use the dough by cutting it into sticks. Because it comes in a formable consistency by hand. Another option is to use a caterpillar cookie cutter if you have one.

The Secret to Low-Oil Frying

I liked the churros, which was less oily and crunchy. Let me tell you how to do it. You will reach this result when you pay attention to the things you need to pay attention to for all kinds of frying. First of all, you need to heat the oil well. I'm not talking about a little overheating. You can also associate it with the other meaning of the word overheating. You have to heat it until the oil in the pan looks like it will burst you at any moment. Churros need to be cooked inside as well as outside. For this, it must remain in the oil for a sufficient time. After the outside is fried, they need to stay in oil a little longer so that the insides are cooked well. But if it stays in the same position for a long time, it will burn. Changing its position frequently, turning it upside down, etc., so that it does not burn. If you do not pay attention to this, it is easy to cook perfectly on the outside and raw inside.

By the way, another reminder about frying. For deep-fried foods like churros, the best way to use less oil and create a deep-frying effect is to use a narrow, deep pan. In this way, it is possible to obtain depth in a small area.

Churros was one of my most requested Spanish recipes. I have to admit, I don't like churros, or rather, I don't like churros made in churrerrias. When I ate churros for the first time, I was incredibly disappointed. I can't help but say over and over again "but this is salty, but this is salty, but this is salty". If you haven't had it before, I'm sure you'll be surprised too. Churros are uncomfortably salty even when eaten alone. It is also dipped in sweet chocolate and eaten. After trying it a few times, I thought it would be edible if I made it sweet instead of salty, so I put it on my to-do list.

I created my recipe with this same logic. But if you have eaten it in Spain before and liked it that way and you want to make it that way, you can remove the sugar from the dough and use 1 teaspoon of salt. If you trust my taste, follow the recipe exactly.

By the way, none of the Spanish recipes on the internet contain high salt content, most of them say a pinch of salt. This made me think that churros is the same as the home version and restaurant version of some recipes are different in our country.

There are differences in the presentation of churros as well as in making. In some businesses, it is fried and served plain and hot with hot chocolate, in some places it is covered with sugar or cinnamon sugar and served without chocolate, and in some places it is covered with sugar and served with hot chocolate. This matter is up to you. You can try and find the best fit for you.

Not without mentioning churros and hot chocolate. Hot chocolate is a beverage/dessert frequently consumed by Spaniards. For example, they can even be consumed as breakfast. In fact, churro can be like a treat served with hot chocolate in some places. In this way, it can be prepared at home with real chocolate, or there are powder mixes that you can mix with water or milk in Spain. By the way, sometimes they add black pepper and cinnamon to it. If you think you will like it, you can try it.

Enjoy ...

Bon appetit...