Mini Churros

Mini Churros
Photo by Romulo Yanes


  • 1 orange or lemon
  • chocolate sauce (see cooks' note below)
  • About 2 quarts olive oil (not extra-virgin) or vegetable oil
  • ¼ teaspoon salt
  • a deep-fat thermometer
  • 2 cups water
  • ½ cup coarse sugar crystals
  • + 2 more ingredients
    • a metal or plastic churro-maker fitted with a 5/8-inch star opening
    • 2 cups all-purpose flour

Heat 1 3/4 inches oil to 400°F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke). Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute. Remove with tongs. Prepare churros while oil heats: Line 2 trays with parchment paper. Bring w...

View full recipe at Epicurious


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