Prep: 12 min
Cook: 20 min
- 1 large egg
- 1 cup / 140 g flour
- 1 tablespoon sugar
- ¼ cup unsalted butter or 50 grams
- ¼ teaspoon salt
- 1 cup of water
- ½ vanilla extract
- vegetable oil for frying
For the batter:
In a saucepan place water, salt, and sugar at medium heat and bring to a boil.
Lower to medium-low heat and start adding the flour. Stir continually until the batter becomes smooth. Let cool for a few minutes.
Add the egg and vanilla and mix well until the batter come back together. Transfer the batter to a piping bag.
While the batter cools, heat oil in a large pot.
For the coating:
Mix ½ cup of sugar with cinnamon in a small dish.
Once the oil is heated start piping the batter directly into the oil, carefully, and cut the end with a scissor, previously cleaned, or a small butter knife. This so that no oil will splash your hands.
Let fry for about 2 minutes on each side and then transfer to a paper towel to absorb some of the oil. Then roll the fried churro into the coating mix of sugar and cinnamon, and place it in a bowl or plate.
Tip: cooling down the batter before adding the egg is so that the egg won’t cook itself from the heat and turn to scrambled egg.