Churros ~ Spanish Fritters

This gadget, hand carried from Spain well over 20 years ago, is used to make Churros, or Spanish fritters. A typical Spanish donut, churros are enjoyed as a breakfast treat and also sold by vendors along the streets or at festivals or carnivals. They are meant to be purchased and consumed immediately after frying.

Churros
2 c. water
1 Tbsp. oil
1/4 tsp. salt
2 c. flour
Oil for frying
granulated sugar for dipping

Place the water, oil, and salt in a saucepan and bring to a boil. Add the flour all at once, reduce the heat, and stir vigorously with a wooden spoon until a ball forms. Cool slightly. Using a Churro maker, press the dough out into strips 4 inches long. The strips may also be shaped into loops. The fluted shape is essential. Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot. Reduce the heat to medium and fry the Churros, turning once,until they barely begin to color. Drain. Roll in granulated sugar. Serve warm. Enjoy!
(Recipe from The Foods & Wines of Spain by Penelope Casas).
This very special treat was recently enjoyed at our home 'just because'. Alas, the nutritional value doesn't warrant making them too frequently but it was fun to break out the Churro maker and have some freshly made Churros.