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Churros

Spain
Uruguay

With its origins in Spanish pastries, churros are part
of the most traditional Uruguayan cuisine. Usually
consumed in parks and squares during winter
evenings, making them at home can be healthier and
of course entertaining

Ingredients:
250 g flour
¼ liter (and a bit more) water
Salt
Sugar for dusting
Frying oil amount needed

Steps:
1. Boil the water, lightly salted.
2. Dump the flour in a bowl and form a central recess. Pour in the
boiling water and mix quickly with a whisk.
3. Work this paste to a smooth and homogeneous mixture. Let it cool
and put into refrigerator to rest.
4. When the mixture is cold, put it in a bag with serrated nozzle 1 cm
wide or in the special apparatus for churros.
5. Heat plenty of oil (this is essential so that the dough does not burn)
in a deep skillet or pot.
6. Place on canes 8 to 10 cm long. Fry several fritters at a time and
once they are browned, place them on absorbent paper. When they
are still hot, sprinkle with plenty of sugar and serve.

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