Churros are in Mexico what doughnuts are in the U.S. But rather than being round, these are like long sticks. They are especially wonderful when freshly made and served warm. (I like dunking them in hot chamomile tea).
- 2 cups vegetable oil
- 1 cup water
- 1/2 cup margarine
- 1/4 tsp. salt
- 1 cup flour
- 3 eggs
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
Combine water, margarine and salt in a large saucepan. Bring to a rolling boil, then stir in the flour. Continue stirring and cooking for about another minute over low heat until the mixture forms a ball. Remove from heat and beat in the eggs. Continue beating until smooth. Pour oil into a heavy skillet until it is about 1-1/2 inches deep. Place over heat and bring temperature to 360 degrees F.
Scoop the dough into a cake decorating tube with a large star tip. Squeeze 4-inch strips of dough into hot oil and fry until golden brown, turning once. Fry about 2 minutes on each side. You can do batches of 3 or 4 at a time. Drain churros on paper towels. Mix sugar and cinnamon in a bag. Shake the churros in the sugar mixture.
And here’s another great tasting Mexican treat– bizcochitos. These traditional thin, crisp sugar cookies are made any time of the year, but are always seen at fiestas and holidays such as Christmas. This version of the cookie was originally given to me by Maria T. from El Paso, Texas. and has become one of my favorite cookies.
And, of course, if you struggle with discomfort caused by high acid in various foods and beverages, Prelief may help!
About The Author
Bev Laumann, author of A Taste of the Good Life: A Cookbook for an IC Diet and contributor to the IC Diet Project