Eggless Churros or Mexican Fritters with Chocolate Sauce
Recipe by
Chef Kala by Neelu Kaura
PREP: 20 MINUTES
COOK: 10 MINUTES
YIELD: 10 (4-INCH) CHURROS
INGREDIENTS FOR THE CHURROS
- 1/2 cup sugar
- 1 1/2 Tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup water
- 1/2 teaspoon salt
- 2 Tablespoons vegetable oil or butter
- vegetable oil for fry
- 1 cup all-purpose flour
- 1/3 cup milkmaid
FOR THE CHOCOLATE SAUCE:
- 3 1/2 ounces dark chocolate, chopped
- 1 tbsp butter
- 1/2 cup heavy cream
EQUIPMENT
A cloth pastry bag or heavy-duty plastic pastry bag; a large star nozzle
INSTRUCTIONS
MAKE THE CHURROS
- Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.
- In a medium saucepan, add water, sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.add milkmaid and mix well Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
- Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
- Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
- Serve the churros with the warm chocolate sauce.
MAKE THE CHOCOLATE SAUCE
- Place the chopped chocolate in a small bowl.
- Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.add butter for shine.
NOTES
- It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
- The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
- Take the churros straight from the oil and toss them in the Roll churros in the mixture until well covered. It is best to do this when the churros are warm.
- You may Bake them for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.