Churros

We knew we had to bring you this perfect-for-Chanukah item, straight from the fryer and straight from Best of Kosher.

This recipe, originally from Everyday Secret Restaurant Recipes, made the cut when we were deciding which recipe from the book to include in Best of Kosher.

Why? It’s been a favorite and a go-to ever since ESRR was first published. People eat them faster than we can fry them. And, now churros are more popular than they ever were. 

Yes, you’ll need both a pot and a mixer to make a churro batter!

First goes the margarine/butter, sugar, salt, and water. Once the margarine is melted… the flour is dumped in. Mix and you have your batter!

But not quite yet. You’ll need your mixer to beat those eggs into the batter. Now we’re ready.

We use the Mason jar hack for filling our piping bag with batter. Now, at this point you can prepare the batter ahead and leave the piping bags in the fridge until you’re ready to fry. That’s what we do all the time.

Once you’re ready to fry, pipe the churros directly into the hot oil. You’ll get curved or S-shaped churros like you see here. Let the churros drain on paper towels right when they come out of the fryer. Then, when they’re still hot, coat them in the sugar-cinnamon. 

Or, if you’d like perfectly straight churros, pipe them onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until the day of the party when you’re ready to fry. 

Churros, of course, are best when fried fresh, no matter when you prepared the batter. If you do need to make them completely ahead of time (we understand, it’s not fun to be frying when you’re hosting), store them in a covered container at room temperature or freeze. Don’t refrigerate. Then, warm them uncovered in the oven (in a single layer on a baking sheet is best) for about 5 minutes (or longer if frozen). This way, they stay crispy.

In a saucepan, combine margarine, sugar, salt, and water.

Bring to a boil, allowing the margarine to melt.

Add in flour all at once;

mix with a non-metal spoon to form a ball of dough.

Transfer dough to the bowl of an electric mixer.

Add eggs, one at a time, until eggs are fully incorporated.

Add batter

to a piping bag fitted with a wider tip that has ridges like the 6B.

Using a 6B tip is very important. If made straight from a piping bag the churro may explode in the oil. Without the ridges, the outside of the churro cooks much more quickly than the inside, creating a hard shell. Then, once the inner batter starts to heat up and steam, there’s nowhere for the steam to go. So, it forces its way out the only way it can.

Pipe into hot oil: Using a knife, cut batter at about every 4 inches.

Repeat, frying in batches of 6 churros until golden.

Roll churros in mixture while they are still hot.

Please Note: It’s important to use a star shape/ tip with ridges. Without the ridges the outside of the churros cooks more quickly than the inside, causing the churros to explode in the oil.