Mini Churros

Ingredients

• •2 quarts olive oil
• •1 strip orange or lemon zest
• •2 cups water
• •¼ teaspoon salt
• •2 cups all-purpose flour
• •½ cup sugar
• •1 serving chocolate sauce
• •1 set equipment

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   Prepare churros while oil heats:

   1 min

3. 3.

   Line 2 trays with parchment paper.

   2 min

4. 4.

   Bring water with salt to a boil in a heavy medium saucepan, covered. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth). Fill churro-maker with some hot dough and wrap a kitchen towel around churro-maker canister.

   10 min

5. 5.

   Turn screw handle of churro-maker until dough emerges from star opening. Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.

   15 min

6. 6.

   Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400°F between batches.

   20 min

7. 7.

   Roll warm churros in sugar and serve with warm chocolate sauce if desired.

   5 min